Coffee Clouds

The Joy of Coffee. The Essential Guide to Buying, Brewing and Enjoying by Corby Kummer.

One of the country's most respected food journalists, Corby Kummer has served as a senior editor of the Atlantic Monthly since 1981. After 8 years of extensive research, his 1990 series on coffee was nominated for a National Magazine Award. Americans love coffee. The Joy of Coffee contains everything needed to make the perfect cup of coffee. As pleasurable to read as is practical, the book includes over 50 recipes for desserts to serve with coffee. From harvest to coffee pot with all the stops in between, a perfect gift for the coffee lover is on your list. Simple and fast, the meringues are just the thing when you don't think you're hungry but feel the need for something sweet to eat with coffee. They're especially appropriate after dessert, when they are elegant beside a cup of espresso. You might want to use decaf in them if you're serving these late at night; one cookie is never enough. Make these cookies on a dry day.

2 large white egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 teaspoons ground coffee (regular grind)
1 teaspoon instant coffee powder, dissolved in 2 teaspoons Kahlua or other coffee liqueur
1/2 teaspoon pure vanilla extract

1. Preheat oven to 300° degrees F, with a rack in the middle. Lightly grease 2 baking sheets or line them with parchment paper.
2. With an electric mixer on medium speed (use the whisk attachment if using a standing mixer), whisk the egg whites with the salt and cream of tartar until soft peaks form.
3. With the mixer running, gradually add the sugar, about 1 tablespoon at a time.
4. Scrape the sides of the bowl. Add the ground coffee, instant coffee-liqueur mixture and the vanilla. Whisk on medium speed a few seconds, just until incorporated.
5. Drop the batter onto the baking sheets by scant teaspoonfuls, about 1 inch apart.
6. Bake 1 sheet at a time for 40 minutes, until the cookies are firm. Let cool completely on the pan before removing. Store in an airtight container for up to 2 weeks or freeze for up to 4 months.

Yield: 4 dozen cookies

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