Coffee Meringue Kisses

3 egg whites
1/8 teaspoon cream of tartar
1 cup sugar
1 teaspoon instant coffee powder
3/4 cup cream
vanilla essence

Line 3 trays with non-stick paper. Beat egg whites on low speed with electric beater until frothy. Add cream of tartar and beat on highest speed until peaks hold their shape. Gradually beat in 3 Tbs of sifted sugar and continue beating for 2-3 minutes until mixture is stiff. Remove beaters and sprinkle coffee powder and remaining sugar over the mixture and fold in quickly and carefully with a metal spoon. Pipe or drop tsp of the mixture on to trays. Bake in a slow oven 250�F for 1 hour. Turn the meringues with a spatula and lightly press the center with thumb. Leave in oven another 30 mins. with heat off, and allow to dry out completely. Cool and join in pairs with vanilla flavored whipped cream. Serve in small paper cases if wished. Makes 2 dozen. Meringues may be made well in advance and stored in an airtight tin. Join with cream just before serving.