- Serves 2
- 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
- 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.
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