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

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.
2. Adapted from The Moosewood Cookbook by Mollie Katzen.