Airy Mocha Meringues

Preheat the oven to 150 °C fan and prepare a baking sheet.

Beat the egg whites with 1 pinch of salt until very stiff, gradually letting the sugar fall in.

Spoon off 2–3 tbsp of the meringue mixture and set aside.

Gently fold ground almonds, corn starch, instant coffee powder and cinnamon into the remaining meringue.

Pipe the almond-meringue mixture in thick dollops onto the wafer rounds and place them on the baking sheet.

Bake in the preheated oven for about 25 minutes.

Remove the hot macaroons from the oven and spread the reserved light meringue on top; optionally place a chocolate coffee bean on each.

Allow to cool and dry completely on a wire rack.