| 4 egg whites | ||
| 1/2 cup sugar | ||
| 1 tsp. instant coffee | ||
| 2 cups cold strong brewed coffee | ||
| Dutch chocolate ice cream | ||
| brandy or rum, optional | ||
Beat egg whites until soft peaks form when beater is lifted. Gradually beat in sugar and coffee powder to make a meringue. Pour about 1/2 cup brewed coffee into each of four tall glasses. Spoon in a layer of meringue, sealing it against sides of glass to keep coffee from rising. Gently top with one or two large scoops of ice ceam. Pour a little brandy or rum on top. Makes 4 servings.