- 1/2 tsp instant coffee powder
- 1 Tbs unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 2 Tbs sugar
- 1/8 tsp cream of tartar
- 1 egg white at room temperature
- 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 powder. Drop meringue onto foil lined baking sheet in 12 mounds about 2 in. (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.