Dr. Lee's Mocha Meringue
Light and airy meringue cookies flavored with cocoa, coffee, and cinnamon, topped with slivered almonds. These delicate treats are perfect for coffee lovers and those who enjoy crisp, melt-in-your-mouth textures.
24 servings
3 hr
Ingredients
- •1 cup powdered sugar
- •1 tbsp cocoa
- •⅛ tsp cinnamon
- •½ tsp instant coffee powder
- •4 whole egg whites
- •½ tsp vanilla
- •½ cup slivered almonds
- •¼ tsp salt
Cooking Instructions
- 1.
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.
180 min
- 2.
Adapted from The Moosewood Cookbook by Mollie Katzen.
