Dr. Lee's Mocha Meringue

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. 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.
    1. 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

0 Comment

NO COMMENTS

LEAVE A REPLY

Captcha image