Coffee meringues
Coffee
With Passover upon us, I decided to rework my favorite Passover cookie and add some coffee flavor. What I love about these meringues is that you put them together, place them in the oven, and turn the oven off -- so easy, so forgiving (except if your oven, like mine, doesn't hold its temperature, in which case you should turn the oven down to the lowest setting -- mine is 170° F -- and put a pizza stone or some bricks in the bottom of the oven so the temperature remains more consistent). The coffee flavors the meringues really nicely and the toasted pecan adds a deep-flavored crunch to offset the sweet meringue.
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