---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies, Christmas
       Yield: 36 servings
     3/4 c  Sugar
       3 ts Powdered instant coffee
       4    Egg whites, room temperature
       1 ts Vanilla extract
     1/4 ts Cream of tartar
   These cookies - said to have been a favorite with Marie Antoinette -
   are 100 percent fat-free, and have about 20 calories per cookie. They
   also have no flour, so would be good for someone who isn't able to
   eat wheat. They will, however, tie up your oven for 3-4 hours.
   Heat oven to 250'F. Use nonstick cookie sheets, or line regular cookie
   sheets with parchment paper. In a food processor with a metal blade,
   process the sugar and coffee powder until the texture of the sugar
   becomes very fine. In a large mixing bowl, beat the egg whites and
   vanilla extract with an electric mixer at medium speed, until very
   frothy. Add cream of tartar, and continue beating at medium speed
   until soft peaks form. Increase beater speed to high, and gradually
   beat in sugar-coffee mixture. Continue beating until soft peaks form
   and mixture has a glossy sheen.
   To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer
   bag), fitted with Number 6 plain round pastry tube, with meringue.
   Hold bag upright over prepared cookie sheets and squeeze out
   meringue, leaving pastry tip buried in meringue, until you have piped
   out a round about 1 1/2 in diameter. Lift up tip and stop squeezing.
   Leave 1 between cookies. Or, drop by tablespoonfuls onto prepared
   cookie sheet, leaving 2 between cookies.
   Bake 1 hour without opening oven door. Turn off oven, and let
   meringues dry in oven 2-3 hours more without opening oven door.
   (After the first hour, it’s okay to peek just once.) At this point
   you can leave them in the oven overnight.
   Remove the meringues from the cookie sheet with a spatula. Store in
   airtight container. Makes about 3 dozen.