Let’s be real—nothing says “I brunch better than you” like coffee meringues perched on a perfectly staged charcuterie board.
They’re light, crisp, airy bites with a caffeine kick, and yes—they’re completely vegan, so no egg drama here.
Each delicate swirl whispers sophistication while screaming “dessert diva” in all caps.
They’re sweet, sassy, and strong—basically your dessert twin.
Put them beside nuts, dark chocolate, and smug silence when people ask if they’re store-bought.
Coffee meringues don’t just complete the board—they elevate it, like heels for your snack table.
Let the flex begin.
Charcuterie Board with Coffee Meringues
These coffee-flavored vegan meringues are crisp, melt-in-your-mouth showstoppers—perfect for topping charcuterie boards or just casually impressing everyone.
Ingredients
- ½ cup aquafaba liquid from canned chickpeas
- ¼ tsp cream of tartar
- ½ cup superfine sugar
- 1 tsp instant espresso powder
- ½ tsp vanilla extract
Instructions
- Preheat oven to 200°F (93°C) and line two baking sheets with parchment.
- In a mixing bowl, beat aquafaba and cream of tartar until soft peaks form—think fluffy, not floppy.
- Gradually add sugar, a spoonful at a time. Keep whipping until glossy stiff peaks form.
- Mix espresso powder and vanilla into the meringue. Gently fold to maintain volume—no deflating here.
- Scoop mixture into a piping bag and pipe cute little swirls or kisses onto trays.
- Bake for 90 minutes, then turn off oven and let them sit inside another hour to dry.
- Cool completely. Pretend they were way harder to make than they actually were.
- Serve on your charcuterie board with dark chocolate, berries, and your flawless reputation.
Notes
Nutritional Values (Per Serving – 3 meringues)
- Calories: 25
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0.3g
Vitamins and Minerals (Per Serving)
- Iron: 1%
- Folate: 2%
- Potassium: 1%
- Magnesium: 1%
- Phosphorus: 1%
Additional Notes / Tips to Enhance Flavor
- Use espresso powder, not brewed coffee, for a stronger kick and firmer texture.
- Don’t overbeat or your mix will turn from Vogue to droopy real quick.
- Add a pinch of cocoa powder for mocha vibes if you’re feeling fancy.
- Store in an airtight container—humidity ruins their diva crunch.
- These go shockingly well with dark chocolate and quiet compliments.
