These chicory coffee meringues are delicate and airy, with a hint of rich coffee flavor, making them a delightful treat for any occasion.
Ingredients: 4 large egg whites. 1 cup granulated sugar. 1 tsp chicory coffee extract. 1/2 tsp vanilla extract. 1/4 tsp cream of tartar. Pinch of salt.
Instructions: Preheat your oven to 225F 110C. Line a baking sheet with parchment paper. In a clean, dry mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. This will take about 5-7 minutes. Once all the sugar is added, beat the mixture on high speed until glossy and stiff peaks form. Gently fold in the chicory coffee extract, vanilla extract, and a pinch of salt until well combined. Using a piping bag fitted with a star tip, pipe the meringue mixture onto the prepared baking sheet in small swirls or rosettes. Bake in the preheated oven for about 1.5 to 2 hours, or until the meringues are crisp and dry to the touch. Turn off the oven and leave the meringues inside to cool completely. Once cooled, carefully remove the meringues from the parchment paper. Serve the chicory coffee meringues and enjoy!
Prep Time: 20 minutes
Cook Time: 120 minutes
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