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Dr. Lee's Mocha Meringue

By Roberta Lee, M.D.

4.4

(2)

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Dr. Lee's Mocha MeringueTK

Recipe information

  • Yield

    Serves 2

Ingredients

1 cup powdered sugar
1 tbsp of cocoa
1/8 tsp cinnamon
1/2 tsp instant coffee powder
4 egg whites
1/2 tsp vanilla
1/2 cup slivered almonds
1/4 tsp salt

Preparation

  1. Step 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.

  2. Step 2

    Adapted from The Moosewood Cookbook by Mollie Katzen.

From The SuperStress Solution by Roberta Lee, M.D. Copyright © 2010 by Roberta Lee, M.D. Published by Random House. All rights reserved.
For more information, please visit Dr. Lee's website at The SuperStress Solution.com
TagsCookieDessertCoffeeBeveragesCocoaCinnamonHerbs & SpicesVanillaAlmondNutDairy FreeGluten FreeEasyBakingCookbooks
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