Coffee and dessert lovers, this recipe combines the best of both worlds! Light, airy meringues topped with rich whipped cream and an irresistible coffee foam create a sweet treat with a caffeinated kick.

Perfect for an afternoon pick-me-up or a delicate dessert for guests, these Coffee Meringues with Coffee Foam are sure to impress.

The Ingredient Lineup

For the Meringues:

3 large egg whites
150 g fine sugar (¾ cup)
½ teaspoon potato flour
½ teaspoon vinegar (or lemon juice)

For the Whipped Cream:

250 ml whipping cream (very chilled, 30%)
1 tablespoon powdered sugar (or to taste)

For the Coffee Foam:

12 teaspoons instant coffee powder
12 teaspoons sugar (60 g)
12 teaspoons hot water

Here’s How to Make It

Prepare the Meringues:

Lightly beat the egg whites in a clean, dry bowl. Gradually add the sugar while continuing to mix on low speed. Once all the sugar is incorporated, increase the speed to maximum and whip the mixture until thick, glossy, and stiff. Tip: To check if the meringue is ready, rub a bit between your fingers. If you feel sugar granules, keep beating until fully dissolved.
Add the potato flour and vinegar (or lemon juice), then mix briefly to combine.
Line a baking tray with parchment paper. Use a bit of the meringue to stick the corners of the paper to the tray so it stays in place during baking.
Spoon the meringue mixture into 12 equal portions on the prepared tray.
Bake the meringues at 110°C (convection) for about 70-80 minutes. After baking, turn off the oven, open it slightly, and let the meringues cool completely inside.

Prepare the Whipped Cream:

In a large bowl, pour the chilled whipping cream. Make sure the cream is very cold for the best whipping results.
Add 1 tablespoon of powdered sugar, adjusting the sweetness to your preference.
Using a hand mixer or stand mixer, whip the cream on medium speed until soft peaks form. Be careful not to overwhip, as it can turn into butter. Tip: Chill the bowl and beaters before whipping for extra stability and fluffiness.

Prepare the Coffee Foam:

In a small mug or bowl, combine 12 teaspoons of instant coffee powder, 12 teaspoons of sugar, and 12 teaspoons of hot water.
Using a hand mixer, whisk the coffee mixture for a few minutes until it transforms into a thick, beige-colored foam. This process creates a rich and velvety texture perfect for topping the meringues.

Assemble the Meringues:

Take each cooled meringue and top it with a generous dollop of whipped cream. Use a spatula or spoon to create a nice, smooth layer.
Follow the whipped cream with a layer of the coffee foam, allowing it to cascade over the edges for an elegant presentation. Tip: For an added touch, consider dusting the top with cocoa powder or garnishing with chocolate shavings.

Nutritional Information (per piece):

Calories: 140 kcal
Carbohydrates: 19 g
Protein: 2 g
Fat: 6 g

These Coffee Meringues with Coffee Foam offer a delightful balance of sweetness and coffee flavor. Perfect for sharing or savoring on your own, they’re a simple yet impressive dessert that elevates any occasion.

Coffee Meringues with Coffee Foam

Deliciously light and crispy meringues paired with rich whipped cream and a bold coffee foam topping. A perfect dessert for coffee lovers!

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Prep Time 20

Cook Time 1 20

Total Time 1 40

Course Dessert

Cuisine French, European

Servings 12 pieces

Calories 140 kcal

Ingredients

For Meringues

3 large egg whites
150 g fine sugar (3/4 cup)
0.5 teaspoon potato flour
0.5 teaspoon vinegar (or lemon juice)

For Cream

250 ml whipping cream very chilled, 30%
1 tablespoon powdered sugar (or to taste)

For Coffee Foam

12 teaspoons instant coffee powder
12 teaspoons sugar (60 g)
12 teaspoons hot water

Instructions

Prepare the Meringues

Lightly beat the egg whites. Gradually add the sugar while continuing to mix. Once all the sugar is incorporated, increase the speed to maximum and beat until thick, white, and glossy. Add potato flour and vinegar or lemon juice, and mix briefly.
Line a baking tray with baking paper. Spoon the meringue mixture into 12 portions on the baking tray.
Bake at 110°C (convection) for 70-80 minutes. Turn off the oven, open it slightly, and let the meringues cool completely.