As the world outside turns cold and dark, the holiday season comes alive with warmth and light. Strings of twinkling bulbs brighten the long winter nights, and the air fills with the cozy scent of spices—cinnamon, cloves, and nutmeg mingling with the faint smokiness of a crackling fire. It’s a time for slowing down, for gathering with loved ones, and for indulging in life’s simple pleasures.
And what better way to savor the season than with the joy of baking? This year, I’m bringing a little magic to my kitchen with “Coffee Clouds.” These delicate cookies are everything the holidays should be: light, fluffy, and comforting, with just a touch of decadence. Made from a meringue-inspired almond dough, they’re infused with the bold flavors of coffee and vanilla, dipped in dark chocolate, and finished with a sprinkle of sea salt.
With only few simple ingredients, Coffee Clouds are a fuss-free way to add something truly special to your holiday table. They’re more than just cookies—they’re an experience, a moment of quiet indulgence that pairs perfectly with a steaming cup of coffee or a festive gathering with friends.
Coffee Clouds
Ingredients
- 2 tbsp whole coffee beans crushed
- 2 organic egg whites
- 200 g powdered sugar
- 1 sachet of vanilla sugar
- 1 tsp ground cinnamon
- 350 –400g finely ground almonds
- 1 tbsp instant espresso powder
- 150 g dark chocolate melted
- Coarse sea salt for sprinkling
Instructions
- Crush the Coffee Beans: Use a mortar and pestle to crush 2 tablespoons of coffee beans into small, coarse pieces. This will add both flavor and texture to your cookies.
- Prepare the Meringue Base: In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the powdered sugar and vanilla sugar, one spoonful at a time, while continuing to beat. The meringue should be glossy and hold stiff peaks.
- Mix the Dough: Gently fold in the ground cinnamon, crushed coffee beans, and finely ground almonds. Add the almonds gradually and stop once the dough is soft but no longer sticky. Finally, mix in the instant espresso powder until fully incorporated. Wrap the dough in plastic wrap and refrigerate for about 2 hours.
- Shape the Cookies: Preheat your oven to 130°C (270°F) or 100°C (210°F) if using a fan oven (Gas mark 1). Line a baking sheet with parchment paper. Roll the chilled dough into 50 small balls, approximately 3 cm in diameter. Place the balls onto the prepared baking sheet, leaving space between them.
- Bake the Cookies: Bake on the middle rack for about 15 minutes. Then, reduce the oven temperature to 100°C (210°F) or 80°C (175°F) with a fan oven and bake for an additional 15 minutes. Allow the cookies to cool completely before handling.
- Dip and Decorate: Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts. Dip the cooled cookies halfway into the melted chocolate, letting any excess drip off. Place them on a sheet of parchment paper and sprinkle with coarse sea salt while the chocolate is still wet.
- Alternative Topping: For a bold finish, you can top the chocolate-dipped cookies with a whole coffee bean instead of sea salt. Feeling adventurous? Go for both a coffee bean and a sprinkle of salt for a unique twist.
- Let the Chocolate Set: Allow the cookies to rest at room temperature until the chocolate hardens, or place them in the fridge for a few minutes to speed up the process.
One bite of these Coffee Clouds, and you’re met with a perfect harmony of flavors—the rich depth of coffee, the silky sweetness of dark chocolate, and a whisper of sea salt crunch. They’re not just cookies; they’re a little piece of holiday magic that melts in your mouth.