2 egg whites
2 tbsp. instant coffee
1/4 tsp. salt
4 tbsp. sugar
2 c. whipping cream
1/2 c. sugar
2 tsp. vanilla
1/4 tsp. almond extract
1/2 c. finely chopped almonds

Add coffee and salt to egg whites and beat until it begins to stiffen but is not dry. Gradually beat in 4 tablespoons sugar and continue beating until stiff. Whip cream, adding 1/2 cup sugar, vanilla and almond extract. Continue beating until stiff.

Fold cream and almonds into egg mixture. Spoon or pipe (large end of cookie press) into 12 or 14 paper cups inserted in muffin tins or sherbet glasses. Freeze quickly. Remove from freezer just before ready to serve. Can be made ahead and frozen for several days. Rich and good.