Cappuccino Meringues

I know February is the moth of looooove for most people. But for me, its January! My anniversary is at the end of January, and this year is a big one (5 years!) so I wanted to celebrate all month long by making some recipes that remind me of love!

Exhibit A: Cappuccino Meringues! My honey loves everything coffee flavored. His go-to is a mocha latte, but I translated that into a cappuccino flavored meringue since he loves those too! Plus, I love the light airy quality of meringues and I feel that chocolate is just a little too hefty for the cloud-like meringue I had in mind.

Sadly, my boy is away this week while I make these meringues in his honor but thankfully, a perk of this recipe is that they keep for a really long time in an air-tight container so they’ll be ready for him once he’s back!

A key to this recipe is to use fresh egg whites, not eggs from a carton. During the pasteurization process, the eggs lose their ability to be whipped to stiff peaks. So sadly, you’ll have to separate those fresh eggs. Don’t get rid of your yolks though! I’ll be posting a recipe to use up those yolks soon!


3 tbs powdered sugar plus more for sprinkling

1/4 cup white sugar

2 large egg whites

1 tbs plus 1 tsp espresso powder

1/4 tsp cream of tartar

cinnamon for sprinkling

oil for greasing


  1. Preheat the oven to 225 degrees Fahrenheit.
  2. Separate the whites from the yolks of two eggs. Set the yolks aside for another recipe. Allow the whites to come to room temperature.
  3. In a stand mixer or electric mixer with a whisk attachment on a low speed, stir the egg whites until they have become foamy.
  4. Add in the cream of tartar and stir until combined on a low speed.
  5. Increase the speed to high.
  6. Add the sugars one tablespoon at a time until all the sugar has been added and beat until the mixture forms stiff peaks.
  7. Separate a few tablespoons of the whipped egg whites into another bowl and stir in the espresso powder until combined.
  8. Swirl the espresso mixture back into the egg whites and load the mixture into a pastry bag.
  9. Line a baking sheet with aluminum foil, grease with vegetable oil and cover with powdered sugar. Tap off the excess.
  10. Pipe the meringues onto the baking sheet and sprinkle each with cinnamon.
  11. Bake the meringues at 225 degrees Fahrenheit for an hour.
  12. After an hour, turn off the oven and allow the meringues to cool in the oven for another hour.
  13. Remove from oven and store in an airtight container. Enjoy!


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