Coffee Merignue - an Epic Failure and How to Not Make It!

About: A Software Engineer. I love learning new things. Hooked up with Instructables. It is the biggest find I ever made. :D Cooking and Crochet are my passion. I love to learn different techniques and cuisines.

I was planning for the coffee contest. I have never made a meringue and hence thought of making a coffee meringue. I started of really well.

But at a point things went out of hand and i tried rectifying it. Then eventually it turned out to be a real mess.

I have planned to make meringue again with the tips that you guys give. So here is how you shouldn't make a meringue.

If you have some tips on meringues do help me out. Thanks in advance!

Step 1: Ingredients


3 Egg Whites

175g Caster Sugar

1 Tablespoon of Freshly Ground Coffee

1 Tsp - Vanilla Essence

Electric MixerPiping Bag and Nozzle

Step 2: Whisk White

Whisk your egg whites together to form soft peaks – this is when the eggs form to make little clouds.

I was so happy at this point. So happy to see the fluffy whites.

Step 3: Add Sugar

Add in your sugar: slowly and bit by bit. As you add your sugar, you will see the meringues start to become glossy and shiny.

This is where I went wrong. I think I whisked too much with sugar. I lost all my airy whites. They became liquid and watery.

I was like "Oh".

Step 4: Batter

To save the thickness I added some All purpose flour. This was just to get the thickness to the batter.

Added the vanilla essence and gave a good mix.

Step 5: Bake It

Spoon meringue in 1 1/2- to 2-inch-wide mounds, about 1 inch apart, onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets.

Take a lined baking tray and start piping out your mixture. Make a small mound before the flick. Bake at 120 degree Celsius for 15 minutes.

Note: My batter went real flat in the oven. But still I expected a cookie texture out of it.

Step 6: Epic Failure

My meringue ( so called cookies) was out from the oven. I was fine with the brown shade it got on the top.

But ya here comes the next epic failure. I couldn't get the meringue/cookie out of the oven.

I tried soft in the beginning. It wouldn't come out. I left my hope.

Bought my knife to get it out of my baking tray.

Ended up murdering my cookies. Lol! I gave up.

So guys, my first mistake I guess it I over whisked my egg whites. Later on, the other mistakes followed on by trying to make my meringues into cookies.

If you have some tips on meringues do help me out.



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    7 Discussions


    3 years ago

    I love the idea of the coffee meringues - most meringues, while beautiful, are a bit tasteless. I think the best hint is probably the coffee one. Perhaps you should try espresso power (available in most cooking supply places) as it will not have the oil which is doing in your peaks. Oil and whipped egg whites are not friends in any situation. The flour is another big issue - never flour in a meringue - but if your egg whites kept their peaks, you would not have to deal with flour. Personally I do not think you over whipped them as you did get that beautiful glossy foam which is what meringues are all about. Cream of tarter can be used sparingly to stabilize the whites too. Good luck and please post the successful version!

    2 replies
    Passion MakeKookyKreations

    Reply 3 years ago

    Here is the successful version -


    3 years ago

    You probably need to leave the coffee grounds to the last second because they have oil in them. Just fold them in right before you pipe them.

    1 reply

    3 years ago

    I would say you have definitely over beaten your whites. They are very sensitive, and like whipped cream will turn very quickly!
    My tips for success are to make sure all of your utensils and whites are completely fat and grease free, it will destroy your whites before you even start. Next is to beat them with a little vinegar or cream of tartar. This is a stabiliser so it will help the whites hold their shape. Lastly, beat them to soft peaks, then add your sugar and coffee and beat until stiff peaks. Then stop.

    Good luck with your next attempt, and good fail :P

    1 reply
    Passion Makepunkgirl

    Reply 3 years ago

    Thank you.. I will surely take it into account the next time I make it. Vinegar and tartar tip is awesome...