Italian Coffee Meringues—Small

Break seven egg-whites in a basin and beat them on a slow fire with a pound of icing sugar to form into a very light and firm meringue, then add to it one good tablespoonful of coffee essence, mixing it in lightly. Lay this through a pocket on a paper-covered damp board into small meringue shapes and cook in a slack oven. As soon as done fasten them together two by two.