Ingredients

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

　　

Step 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.

　　

Step 2

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