Instructions: 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.

Makes 12

"cookies".

NOTES : These delicious little "cookies" are as light as air, and completely fat-free! Make a double batch, and indulge yourself with a clear conscience.

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