Starbucks Coffee Meringue Cookie Recipe

I love Meringue Cookies. They are light, airy and always an amazing treat. I decided to try and make Starbucks Coffee Meringue Cookies for a fun twist on this classic recipe.

Starbucks Coffee Meringue Cookie Recipe

This is the first time I had made flavored meringue cookies. For some reason, I used to think that meringue cookies were the hardest thing in the world to make. I put off trying to make them for years in fear that they would never turn out or be horrible. Boy was I wrong! These Meringue cookies are so easy to make and taste amazing.

Ingredients

• Egg whites
• Cream of tartar
• Salt
• Vanilla extract
• Sugar
• Starbucks VIA Ready Brew

Directions
Preheat oven to 275. Line cookie sheets with parchment paper

In a stand mixer bowl combine egg whites, cream of tartar, salt and vanilla. Beat until they stand in soft peaks

Stir sugar and Starbucks Via Ready Brew together in a clean dry bowl.

Slowly add the sugar/Starbucks mixture to the egg mixture 1 spoonful at a time while continuing to beat the mixture.

Once everything is fully incorporated and the mixture forms stiff peaks shape the meringue on the parchment paper. You can pipe the mixture or use a spoon to drop it on the parchment.

Bake for 30 minutes then turn the oven off. Leave meringue cookies in the oven overnight or for a few hours to make sure they are fully dry.

Cool completely before storing

Helpful Hints

I use room temperature eggs when I make meringue cookies. I read somewhere that this helps the eggs form stiff peaks easier.

Make sure you add the sugar to the mix slowly and give it time to incorporate before adding another spoonful. If you add to much the eggs will deflate and the cookies will not turn out correctly.

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Starbucks Coffee Meringue Cookie Recipe

A fun twist on classic Meringue these Starbucks Coffee Meringue Cookies taste amazing.

Print Rate

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 16

Calories: 41kcal

Author: Tammilee Tips

Ingredients

• 3 egg whites warm
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3/4 cup sugar
• 1 packet Starbucks VIA Ready Brew

Instructions

• Preheat oven to 275. Line cookie sheets with parchment paper
• In a stand mixer bowl combine egg whites, cream of tartar, salt and vanilla. Beat until they stand in soft peaks
• Stir sugar and Starbucks Via Ready Brew together in a clean dry bowl.
• Slowly add the sugar/Starbucks mixture to the egg mixture 1 spoonful at a time while continuing to beat the mixture.
• Once everything is fully incorporated and the mixture forms stiff peaks shape the meringue on the parchment paper. You can pipe the mixture or use a spoon to drop it on the parchment.
• Bake for 30 minutes then turn the oven off. Leave meringue cookies in the oven overnight or for a few hours to make sure they are fully dry.
• Cool completely before storing

KitchenAid Mixer

Cookie Sheets

Notes

I use room temperature eggs when I make meringue cookies. 

Make sure you add the sugar to the mix slowly and give it time to incorporate before adding another spoonful. If you add to much the eggs will deflate and the cookies will not turn out correctly.

Nutrition

Nutrition Facts

Starbucks Coffee Meringue Cookie Recipe

Amount Per Serving

Calories 41 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 46mg2%

Potassium 29mg1%

Carbohydrates 10g3%

Sugar 9g10%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

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