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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!

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