Mocha Meringues

1 egg white

⅛ teaspoon cream of tartar

2 tablespoons white sugar

¼ teaspoon vanilla extract

1 tablespoon unsweetened cocoa powder

½ teaspoon instant coffee granules

Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, vanilla, cocoa, and coffee powder.

Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart.

Bake 40 minutes at 250 degrees F (120 degrees C), or until firm. Turn off oven, and let meringues cool in oven for 1 hour. Do not open oven door while the cookies are cooling.