Chewy & Crunchy Meringue Cookies are made with Coffee filled with a coffee buttercream and apricot jam! This recipe is easy and delicious. The perfect treat for afternoon tea. 
Do you live by any train tracks? When I go home from the freeway I have to pass a train track. It’s already frustrating enough waiting for a train but what is even worse is when the train is stopped. Or how about when the train barriers are down but there is no train. UGH I don’t know why I get so annoyed but I do. And this week I have had to turn around from the train tracks three, yes three times, and it’s only Thursday!! And it’s always such a struggle to guess which way to go.
Something that doesn’t annoy me…cookies. Any kind of cookies. Well except raisin. But luckily I’ve been “allergic” to raisins since I was about 6 so I haven’t suffered through many raisin cookies. BTW I am totally not allergic but found out at a young age for school trips that if I said I was then I would be guaranteed to get the chocolate cookies. 
Why did I always shy away from meringue cookies?? It’s funny how things change. They are so crunchy and sweet, addictive is a better word for them. I don’t know how many I ate. I also used tons of these in Eton Mess, recipe coming soon.The most important things when it comes to making meringues is making sure you use only egg whites, no yolk at all. And also, that you beat your egg whites long enough you want super shiny stiff peaks. You could totally pipe the batter with a fun tip or you could be lazy like me and scoop with two spoons. I knew I was going to making eton mess with half of the cookies so I wasn’t bothered
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Chewy & Crunchy Meringue Cookies are made with Coffee filled with a coffee buttercream and apricot jam! This recipe is easy and delicious. The perfect treat for afternoon tea.
Ingredients
Meringue Cookies
- 1 tbsp instant coffee granules
- 3 tbsp hot water
- 6 egg whites, at room temp
- 1/2 tsp cream of tartar
- 1 1/2 cup granulated sugar
Filling
- 1 tbsp instant coffee granules
- 3 tbsp hot water
- 1 1/2 sticks butter, softened
- 4–5 cups powdered sugar
- 3/4 cup– 1 cup apricot jam
- Powdered sugar, for dusting on top
Instructions
Meringue Cookies
- Preheat oven to 200F and line two cookie sheets with silpat liners.
- In a cup mix the coffee granules and hot water, set aside.
- In the bowl of your electric mixer fitted with a whisk attachment beat the eggs whites until light and frothy about 1 minute. Add in cream of tartar and whisk again on medium speed, then slowly pour in half of the sugar. Then put on medium high and whisk for 60-90, then add in remaining sugar. Whisk on high until the mixture is very shiny and stiff peaks have formed. If you turn the mixer off and hold the whisk up the egg white mixture will stand up high, without falling. Mix in coffee.
- Using a pastry bag with a large opening or round tip pipe mixture onto prepared pan. They do not need a lot of space between each cookie. Bake in oven for 1 hour and 20 minutes- when you touch the cookies they will be hard to the touch. Turn oven off and let cool the cookies cool in oven for 1-2 hours or overnight. Store in an airtight container.
Filling
- In a cup mix the coffee granules and hot water, set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, Beat butter for 3 minutes. Add coffee, powdered sugar and heavy cream. Beat on low until powdered sugar is combined then beat on high for 4minutes. Put frosting in a piping bag fitted with a medium round tip.
- Spread a little bit of jam on the inside of one meringue and pipe the coffee buttercream on the inside of another meringue. Place meringues together, repeat until all meringues are complete. Dust powdered sugar on top of meringues. Serve immediately.
Notes
You can pipe the meringues as large or as small as you like, adjusting the cooking time accordingly. The meringues I piped were roughly a tablespoon size.
My meringues in these photos were not dusted with powdered sugar.
Keywords: meringue cookies, coffee flavored desserts
I’ve never lived close enough to train tracks but that sure does sound annoying!! And these meringue kisses look delicious! I can’t even remember the last time I made meringues at home!
It is girl, count yourself lucky 😉
I absolutely love the idea of paring coffee and apricot.. very unusual but probably devine.. These meringue cookies are so cute! xoxo
Yes Johlene I always thought that but it so works together- my mom always pairs them and everyone LOVEs it!!
My dear husband is the only one that drinks coffee in the house. But, if I can eat my coffee instead of drinking through the way of these divine cookies…? Yes, please!!
Haha Tahny yes I do not drink coffee, but I eat it in any form I can get my hands on LOL
Elizabeth, what fun meringues! Love the whole coffee part n with the apricot flavor!
We live near train tracks… but thank goodness we don’t have to cross any. Although, we have to cross the bumpy cattle guards on the roads. Those are super annoying. But, speaking of trains… we had the biggest steam engines come through town to go into retirement. It was really fun to see. Hope you’re having a great night!
You combined two of my favorite things – apricots and coffee! These look wonderful!
Your fake raisin allergy is freakin’ hilarious. I told my mom about that and she had a mixture of happy and disappointed on her face. Happy because she has a new excuse, and disappointed that no one told her this years ago. That’s like, 30 years of suffering through raisin cookies. I’d be pissed, too.
Not pissed about these meringues though! Just stockpile them in your car so when trains come, you have a snack! GENIUS. (BTW, we have trains here, too. Sacramento is a huge railroad destination (that’s probably not the right word but whatever). I hate waiting for them!!)
I hate waiting for trains too! Usually because I’m in a hurry to get somewhere because I’m late! That’s the worst! These cookies look amazing!! I want them alllll! 😉