|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Instant coffee||1 Tablespoon|
|Egg||1 , beaten|
|Heavy cream||1 Cup (16 tbs), whipped|
Shells: Combine first four ingredients; beat till frothy.
Mix sugar and 1 teaspoon instant coffee; gradually beat into egg white mixture; beat till stiff peaks form.
Shape and bake 8 shells as directed in Individual Meringue Shells,.
Filling: In saucepan, combine butterscotch pieces, water, 1 tablespoon instant coffee, and dash salt.
Cook and stir over low heat till candy melts; then cook 1 or 2 minutes longer.
Stir small amount of hot mixture into beaten egg; return to hot mixture and cook about 1 minute, stirring constantly.
Fold butterscotch mixture into whipped cream.
Pile filling into meringue shells.
Chill several hours.