Caramel Macchiato Meringue Cookies
I love hanging out at the coffee house as much as anyone else, but sometimes I just want to stay home, curled up with a great book, and enjoying my day.
No, no. That’s not entirely true. That’s the coffee commercial version of what’s really going on…I’m just going to say it: I’m not a fan of pumpkin spice. There. It’s out there.
Walking into a coffee shop right now smells a bit like walking into a pumpkin spice gas cloud. It’s like a pumpkin pie blew up and all that’s left is the orange mist. And it’s going to smell like that for the next bloody month. *taking a deep breath* So, for now I have Caramel Macchiato Meringue Cookies.
I might be stuck at home drinking coffee like a chump, but at least I have these to make up for it.
What You Need To Make Caramel Macchiato Meringue Cookies:
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 teaspoon caramel flavoring
- 3 teaspoons instant espresso powder
How To Make Caramel Macchiato Meringue Cookies:
Preheat the oven to 300º and line a cookie sheet with parchment paper.
Using a mixer, beat the egg whites and cream of tartar until foamy.
Turn the mixer up to medium high and slowly add in the sugar.
Once sugar is well blended, turn the mixer to high and add in the caramel flavoring and espresso powder.
Beat for 3-5 minutes until stiff peaks form.
Using an ice cream scoop, drop the mixture onto the parchment paper so that cookies are approximately 1-2 inches apart.
Bake for 30 minutes, then turn the pan and bake for an additional 30 minutes.
Turn off the oven, but leave the meringue’s in there until completely cooled (at least one hour – keep the door closed). Serve and enjoy!
Pro Tip: I prefer my caramel macchiato meringue cookies with little more kick, so I usually use 1 1/2 Tablespoons instant espresso powder. I’d recommend starting on the lighter side (as written) and working your way up until you find the right taste for you!
Caramel Macchiato Meringue Cookies
Ingredients
- 3 large egg whites
- ½ teaspoon cream of tartar
- ¾ cup sugar
- ½ teaspoon caramel flavoring
- 3 teaspoons instant espresso powder
Instructions
- Preheat the oven to 300º and line a cookie sheet with parchment paper.
- Using a mixer, beat the egg whites and cream of tartar until foamy.
- Turn the mixer up to medium high and slowly add in the sugar.
- Once sugar is well blended, turn the mixer to high and add in the caramel flavoring and espresso powder.
- Beat for 3-5 minutes until stiff peaks form.
- Using an ice cream scoop, drop the mixture onto the parchment paper so that cookies are approximately 1-2 inches apart.
- Bake for 30 minutes, then turn the pan and bake for an additional 30 minutes.
- Turn off the oven, but leave the meringue's in there until completely cooled (at least one hour - keep the door closed). Serve and enjoy!
I am having hard time finding instant espresso powder in stores…. is there anything that can be substituted instead?
Having problems finding the caramel liquid flavoring. Any suggestions? I live in SE Michigan. Thanks
I bought Watkins carmamel extract at amazon.com
These sound amazing! I do love me some pumpkin spice but I’d love to try something new. Can I ask where the cup is from or the material it is made of? It is gorgeous!
That was a Goodwill cup! I find all the best stuff there. 🙂 Have you tried these yet? They really are so delicious. You’re going to love them!
Instead of caramel flavoring could a runny caramel be used?…. just curious as I have everything but that here already
A runny caramel would be delicious on top after the cookie is made, but wouldn’t work as well in the batter itself. This cookie has to be really dry when it cooks so that it ends up with that crunchy meringue texture once it’s done, but I’d say maybe use everything but the caramel in the recipe, then top with caramel once you’re done! Let me know how it turns out. I can’t wait to hear about it.