150 ml egg whites (about 5 large ones)
1¼ cup / 250g golden caster sugar (¼ cup / 50g for each egg white)
some instant coffee disolved in a little bit of hot water or coffee flavouring to taste
2 non-stick Telfon sheets
2 baking trays
Whisk eggs and sugar using food processor.
Stir in coffee or coffee flavouring and whisk some more till stiff.
Place small portions of mixture with table spoon on baking trays layered with non-stick sheets.
Make sure to leave space between meringues as they will grow.
Bake in preheated oven to 150°C (302°F) for about 45 minutes.
Then turn off the oven and let them cool down inside for about an hour.
Make about 24 large meringues.