• 4 egg whites
  • 115g caster sugar
  • 115g icing sugar
  • 1tbsp espresso ground coffee
  • 1tsp of vanilla essence
  • Couple of coffee beans


  1. Heat the oven to 200C
  2. Beat the egg whites until they hold stiff, shiny peaks
  3. Gradually mix in the caster sugar, spoon by spoon, until fully combined
  4. Add one third of the icing sugar, the espresso powder and vanilla essence and fold in carefully until combined. Repeat with the other two thirds of icing sugar\
  5. Spoon the meringue in 1 1/2 to 2 inch-wide mounds, about 1 inch apart, onto cooking parchment-lined or buttered and floured baking sheet
  6. Gently place one coffee bean on each mound
  7. Bake in a 200° oven until meringues are light brown and give slightly when gently pressed, 1 1/4 to 1 1/2 hours. Switch pan positions halfway through baking
  8. Turn off heat and leave meringues in closed oven for 1 hour. Slide a spatula under meringues to release