Dr. Lees Mocha Meringue Recipe

Dr. Lees Mocha Meringue Recipe

  • 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
  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. Adapted from The Moosewood Cookbook by Mollie Katzen.