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Recipe by Alexandra Zohn

Cappuccino Meringue Clouds

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Cappuccino Meringue Clouds
Parve Parve
Medium Medium
8 Servings
Allergens

Contains

- Egg - Tree nuts
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

For many of us, the coffee shop stop is a daily ritual, and I do miss the custom during Pesach. These meringues are the product of my morning coffee nostalgia.

Ingredients

Main ingredients

  • 1/2 cup sliced almonds

Directions

Make the Meringues

1.

Add the cinnamon and coffee to the meringue right after mixing in the vinegar, step 5 in master recipe.

2.

Once incorporated, spoon meringue onto prepared baking sheets and press down a bit with the spoon. The shape is rustic and uneven, but that’s the beauty of these meringues! Make them whatever size you want them to be, but leave one inch in between each “cloud.”

3.

Top each meringue with about one tablespoon of sliced almonds, pressing gently so they stick.

4.

Bake in preheated oven for one hour, turn heat off and let cool completely in oven.

5.

Preheat the oven to 300 degrees Fahrenheit.

Notes:

Serve or freeze in an airtight container.

Recipe tags

coffee egg white cookies espresso freezer-friendly freezer-friendly dessert meringue meringues passover desserts Pesach
Cappuccino Meringue Clouds

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