by chef João Pupo
- 4 egg whites
- 10 tbsp sugar
- 5 tbsp Torrié coffee
Beat the egg whites until they hold stiff peaks. Whisk in the sugar and coffee.
Spoon the mixture into a piping bag and pipe out small meringues onto baking parchment on a baking tray
Bake for around 50 minutes at 130 °C or until they are crisp.
Turn the oven off and leave the meringues in the cooling oven for 20 minutes.