Recipe for 50 meringue cookies
Half a cup of sugar
2 teaspoons of coffee
Separate the egg whites from the yolks.
Whip the egg whites in a dried bowl until the whipped cream is stable (about 5 to 10 minutes).
When the whipped cream is starting to be stable, add slowly the sugar.
In the last 5 seconds of the whipping add the coffee (first milt the coffee with some hot water).
Put the whipped cream in a piping bag and make the meringue cookies.
Put in a oven that was warmed to 150 Celsius degrees (300 fahrenheit), for 15 minutes. After 15 minutes readjust the temperature to 100 Celsius degrees (210 Fahrenheit).
Let the meringue cookies cool out of the oven for 2 minutes, and quickly close them in a bag (that way they do not get sticky).
The meringue cookies are ready! After a few hours there texture is the best.
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