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Dr. Lee's Mocha Meringue

['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']

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.
Adapted from The Moosewood Cookbook by Mollie Katzen.

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