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COFFEE MERINGUE KISSES

3 egg whites
1/8 tsp cream of tartar
1 cup sifted castor sugar
1 tsp instant coffee powder
3/4 cup cream
vanilla essence

Line 3 trays with non-stick paper. Beat egg whites on low speed
with electric beater until frothy. Add cream of tartar and beat
on highest speed until peaks hold their shape.

Gradually beat in 3 Tbs of sifted sugar and continue beating for
2-3 mins. until mixture is stiff. Remove beaters and sprinkle
coffee powder and remaining sugar over the mixture and fold in
quickly and carefully with a metal spoon. Pipe or drop tsp of the
mixture on to trays. Bake in a slow oven 125 degs C. for 1 hr.

Turn the meringues with a spatula and lightly press the centre with
thumb. Leave in oven another 30 mins. with heat off, and allow to
dry out completely. Cool and join in pairs with vanilla flavoured
whipped cream. Serve in small paper cases if wished. Makes 2
dozen. Meringues may be made well in advance and stored in an
airtight tin. Join with cream just before serving.

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