Doctors' Choice Coffee Meringues

Doctors' Choice Coffee Meringuesgluten free symbol 2 What Foods Have Gluten?

Yield:Makes about 40 1 1/2-inch meringues  

  • Makes about 40 1 1/2-inch meringues
  • 3 large egg whites 
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar (*avoid stevia)
  • 1/2 teaspoon vanilla
  • single serve cups of Doctors' Choice coffee (blended into a powder) 
  • 1/3 cup of chocolate covered coffee beans (may use whole roasted beans only for decoration).

Use an electric mixer, on high speed with the whisk attachment, and beat the egg whites and cream of tartar until thick and foamy. Slowly add the sugar and continue to beat until mixture holds stiff and you can see shiny peaks. Put in the vanilla and the Doctors' Choice coffee. Then, spoon the meringue in 1 1/2- to 2-inch-wide mounds, 1 inch apart, onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets (see *optional). Carefully, place a chocolate covered coffee bean on each mound. 

Bake in a 200° oven until meringues are light brown and give slightly when gently pressed, 1 1/4 to 1 1/2 hours; switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour.  Slide a spatula under meringues to release.

*Optional: in step 2, use a pastry bag fitted with a 1/2-inch plain or star tip to pipe the meringue into 1 1/2-inch-wide mounds. For best results, line baking sheets with cooking parchment. You can store your Doctors' Choice Coffee Meringues for up to a week in any airtight container. 

* Note We tried using stevia to make a sugar-free option to this recipe, but the meringue collapsed on us once we added the coffee in powder form (stevia is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana).

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