Coffee Nut Macaroons
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Instant coffee||2 Tablespoon|
|Cashews||2⁄3 Cup (10.67 tbs), chopped|
|Vanilla extract||1 Teaspoon|
Beat egg whites until they begin to hold their shape.
Mix sugar and coffee; gradually beat into egg whites, beating constantly until stiff but not dry.
Fold in nuts and vanilla.
Drop by teaspoonfuls onto well-greased cookie sheets.
Bake in preheated slow oven (325°F.) for about 15 minutes.
Makes 4 dozen.