Crispy Coffee Meringue

Preheat oven to 100℃. Line a tray with baking paper.

Place Egg White and Coffee Granules in a clean & dry bowl, mix a little bit with a clean & dry spoon, and set aside for a minute. Using a whisk or electric mixer, whisk until soft peaks form.

Gradually add Caster Sugar, beating well until meringue is thick and glossy and sugar is well dissolved.

Place the meringue in a piping bag (or strong plastic bag), and pipe out onto the baking paper into 2-3cm in diameter. *Note: You can make larger pieces, but you need to alter the cooking time accordingly.

Bake for 1 hour or until dry. *Note: It hardens when cooled.