(Servings 30 cookies)
Meringue cookies need no introduction. If you are a coffee and meringue lover, this is your kind of cookie. The time required for them to bake and cool is a bit challenging but the reward is definitely worth the wait.
3 egg whites, room temperature
225 g confectioners’ sugar
2 tsp instant coffee
½ tsp lemon juice
a pinch of salt
Preheat oven to 212°F/ 100°C.
Prepare two parchment-lined cookie sheets.
In a large mixing bowl, whisk egg whites and salt using an electric mixer on low speed until they become foamy, for about 3 minutes. Add instant coffee to sugar. Increase speed to high and gradually add sugar mix to egg whites. Continue whisking until stiff peaks form, for another 2 minutes. Add lemon juice and mix until just incorporated (lemon juice will give mixture a glossier look).
Transfer meringue to a large piping bag with the desired tip and pipe onto prepared cookie sheets, leaving some space between cookies.
Bake for 1 ½ hours, without opening oven door. Let cool in the oven for an additional 1 ½ hours before opening door. Store in an airtight container.
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