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Cappuccino Meringue Cookies

I gotta be honest with these,

While they look cute as buttons, these Cappuccino Meringue Cookies  didnt exactly rock my world.

Because in my opinion, although the cookies were aromatic enough with cappuccino powder in it, they didn’t have the melt-in-your-mouth butter cookies texture.

They were the type of  cookies your mom would force upon you to keep your tummy filled rather than the fancy soft baked, chocolate chip studded ones that would satisfy your sweet tooth. These are practical sturdy cookies.

Thank goodness for the meringue filling – sweet egg whites beaten senseless with sugar. It was really the lifesaver for the cookies.

The recipe even foresaw our pain in the messiness involved in most frosted cookies, be it sandwiched or as a topping. It was sharp enough to include the extra step of baking the filled cookies to dry out the meringue.

Just so you can stack them up, roll them around or shake them about in the cookie jar and they will still look as perfect.

Speaking of cookie jars, i thought these would be one of those cookies which would last forever (and ever) in the cookie jar. I thought i would have the problem ridding these cookies before they eventually stale and meet the trashcan.

Thank goodness i have a brother, a true problem solver.

He emptied the cookie jar, in one sitting. I think he must be really hungry.

Or maybe these cookies werent really that bad, and i was just being a demanding nitpicker.

Cappuccino Meringue Cookies

Taken from a free Cookie insert from Saji (an Indonesian food magazine)

150 gr Margarine (I used Butter)

100 gr Icing Sugar

1 Egg White

1 Sachet (25 grams) Cappuccino premix powder, dissolved in 1 TBS hot water (set aside to cool)

225 gr AP

25 gr CornFlour

1/2 tsp Baking Powder

Meringue Filling

1 Egg White

150 gr Icing Sugar

1/4 tsp Lemon Juice (I omitted this)

20 gr Chocolate Rice


For the Cookies

1. Beat margarine and icing sugar till creamy (about 1 min). Add the egg yolk and the dissolved cappuccino mixture. Beat till well oombined

2. Sift in the AP, cornflour and baking powder. Mix till just combined.

3. Roll cookie dough into 1 inch sized balls, then flatten them with a fork on a pre-lined and greased baking sheet.

4.  Bake at 150 degree Celcius (not F) till they get cooked (about 25 mins). Set aside to cool

5. Take a piece of the cookie, frost it with the meringue filling and stack another cookie over the filling.

6. Bake the sandwiched cookie in the oven for another 3 mins or till the meringue dries.

For the Meringue Filling

1. Beat the egg white till it forms soft peaks. Gradually add the icing sugar and beat till it gets really thick. Add in the lemon juice, and beat till they are well combined. Fold in the chocolate rice.

  1. April 3, 2011 at 3:07 pm

    It’s so disappointing when cookies look better than they taste!

  2. April 3, 2011 at 3:10 pm

    These cookies look pretty, perfect for afternoon tea 🙂

  3. April 3, 2011 at 5:43 pm

    Beautiful looking cookies 🙂 Too bad they were not what you wanted. I know the feeling lol.

  4. April 3, 2011 at 10:34 pm

    They look fantastic! I don’t believe you when you said they didn’t taste as good 😉

  5. April 4, 2011 at 3:00 am

    Thanks for your honesty here – but I have to say – you sold me on the meringue middles!

  6. April 4, 2011 at 4:15 am

    Aww, I’m sorry the cookies didn’t work out. 😦 But I’m glad you told us your opinion honestly and that you took the time to take good pictures of the cookies anyway. Looking forward to a recipe you like. 🙂

  7. April 4, 2011 at 8:37 am

    I love baked goods flavoured with coffee like your Triple Chocolate Espresso Brownies so even if it did not turn out right I guess I will still enjoy it.

  8. April 4, 2011 at 2:17 pm

    It’s frustrating when cookies that turn out as beautiful looking as these do not meet taste expectations. They are lovely though and those meringue middles are fab.

  9. TheMaleBaker
    April 5, 2011 at 9:39 pm

    Love the honesty…every baker has bad batches once in a while!

  10. February 14, 2012 at 2:43 pm

    I’m sorry but what does AP stand for?

    • crustabakes
      February 23, 2012 at 4:52 am

      Hi, sorry for the late reply. AP flour is short for All purpose flour. 🙂

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