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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.

Next time you're craving the coffee house at home, make these caramel macchiato meringue cookies. You're going to love them! Click now!

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

delicious meringue cookies

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!

meringue cookies
caramel macchiato meringue cookies

Caramel Macchiato Meringue Cookies

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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. For those days I have these caramel macchiato meringue cookies. They have the amazing flavor of coffee house coffee, but I get to stay in my pajama's while I enjoy them. And now you can enjoy them, too!

Ingredients

  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 teaspoon caramel flavoring
  • 3 teaspoons instant espresso powder

Instructions

  1. Preheat the oven to 300º and line a cookie sheet with parchment paper.
  2. Using a mixer, beat the egg whites and cream of tartar until foamy.
  3. Turn the mixer up to medium high and slowly add in the sugar.
  4. Once sugar is well blended, turn the mixer to high and add in the caramel flavoring and espresso powder.
  5. Beat for 3-5 minutes until stiff peaks form.
  6. Using an ice cream scoop, drop the mixture onto the parchment paper so that cookies are approximately 1-2 inches apart.
  7. Bake for 30 minutes, then turn the pan and bake for an additional 30 minutes.
  8. 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!

Notes

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!

Lilya

Saturday 23rd of October 2021

I am having hard time finding instant espresso powder in stores.... is there anything that can be substituted instead?

Chris McElroy

Saturday 16th of December 2017

Having problems finding the caramel liquid flavoring. Any suggestions? I live in SE Michigan. Thanks

dianne

Tuesday 19th of December 2017

I bought Watkins carmamel extract at amazon.com

Ashley

Monday 12th of October 2015

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!

Mary

Sunday 19th of March 2017

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!

taryn

Wednesday 7th of October 2015

Instead of caramel flavoring could a runny caramel be used?.... just curious as I have everything but that here already

Mary

Thursday 8th of October 2015

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.

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