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stack of coffee nutella meringue sandwiches on parchment
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5 from 3 votes

Coffee Nutella Meringue Cookies

These coffee Nutella meringue cookies are a tasty lighter cookie recipe. Creamy Nutella is sandwiched between light, crispy, coffee-infused meringue cookies!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 25 sandwiches
Calories: 66kcal


Coffee Meringues

  • 4 egg whites at room temperature
  • ½ teaspoon cream of tartar
  • 1 cup sugar (200 g; see *note)
  • 3 teaspoons espresso powder


  • ½ cup Nutella


Coffee Meringues

  • Pre-heat oven to 300°F.
  • Using a stand mixer, beat egg whites until frothy and form soft peaks (ie: sink back into the bowl), around one minute on high.
  • Add the cream of tartar, and mix on high for 1 more minute.
  • Add the sugar one tablespoon at a time over the course of 5 more minutes. Peaks should be stiff by now (ie: don't sink back down into the bowl).
  • Scrape sides of bowl and mix until sugar is dissolved into the egg whites.
  • Add the espresso powder, and mix for another minute or so, until espresso powder has dissolved.
  • Using an incing bag fitted with a 1M tip, form 1.5-2 inch circles on a parchment-lined baking sheet.
  • Bake for 15 minutes at 300°F, then reduce temperature to 200°F and bake for another 15 minutes.
  • At this point, turn the oven off and open the door slightly. Allow meringues to cool in the oven for another 30 minutes-1 hour. Meringues should not stick to the parchment.


* granulated sugar is crucial for the structure of these meringues and cannot be replaced by alternative or natural sweeteners 
Meringue tips (find more details in the post)
  • start with a clean, dry bowl
  • use room temperature eggs- To quickly bring eggs to room temperature, submerge each egg in a bowl of warm water for 10 minutes
  • add sugar slowly
  • if you can’t find cream of tartar, try adding a pinch of salt instead
Once the Nutella is added, cookies must be eaten quickly. However you can make the meringue cookies ahead and store:
  • cool completely before storing in a *dry* container
  • leave the lid ajar to keep them crispy
  • store for up to 1 week at room temperature
  • if meringue cookies become chewy, try putting them back into the oven at 200°F for another 10 minutes


Serving: 1sandwich cookie | Calories: 66kcal | Carbohydrates: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 46mg | Sugar: 11g | Calcium: 6mg | Iron: 0.3mg