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    drop - Mocha Meringues


    Source of Recipe


    from wwr newsletter, when it was free
    drop - Mocha Meringues

    1 egg white at room temperature
    A pinch of cream of tartar
    2 Tbs (30 ml) sugar
    1/4 tsp (1 ml) vanilla extract
    1 Tbs unsweetened cocoa powder
    1 Tbs (15 ml) PurJava Honduran Dark Roast liquid
    coffee concentrate

    Beat egg white and cream of tartar with a mixer at high
    speed until soft peaks form.
    Gradually add sugar, then vanilla, then cocoa and coffee
    concentrate.
    Drop meringue onto foil lined baking sheet in 12 mounds
    about 2 inches (5 cm) apart.
    Bake 40 minutes at 250F (120C) or until firm.
    Turn off oven and let meringues cool in oven for 1 hour.
    Do not open oven door.
    Makes 12 cookies.

 

 

 

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