Dr. Lee's Mocha Meringue

Name: Dr. Lee's Mocha Meringue
Yield: 4 servings
Ingredients: 1 1 cup powdered sugar; 1 1 tbsp of cocoa; 1 1/8 tsp cinnamon; 1 1/2 tsp instant coffee powder; 1 4 egg whites; 1 1/2 tsp vanilla; 1 1/2 cup slivered almonds; 1 1/4 tsp salt

From the kitchen of Carly

Crispy-edged meringues that taste like a mocha latte in cookie form. Cocoa and instant coffee powder ground fine with sliced almonds create subtle depth, while egg whites whipped stiff deliver that signature shatter. Low and slow baking locks in delicate texture.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup powdered sugar
11 tbsp of cocoa
11/8 tsp cinnamon
11/2 tsp instant coffee powder
14 egg whites
11/2 tsp vanilla
11/2 cup slivered almonds
11/4 tsp salt

Instructions

Preheat oven to 250 degrees. Lightly grease a cookie sheet. Sift powdered sugar, cocoa, coffee and salt. Put dry mix and almonds in blender—grind until it becomes a fine powder. Beat the egg whites and vanilla extract until stiff. Fold the powdered mix with the stiff egg whites. Drop meringue mix with a tablespoon onto cookie sheet. Bake for 2 to 3 hours, turn off the oven, leave meringues in oven for 20 minutes, then serve.
Adapted from The Moosewood Cookbook by Mollie Katzen.