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.