Preheat oven to 121c
Beat egg whites with salt until Foamy. Then add sugar a tablespoon at a time and beat until stiff peaks form.
Fold in the the coffee, which must be pulverised beforehand to a powder or cookies will be gritty. Add the vanilla.
You can drop spoonfus of the mixture onto a baking sheet with waxed baking parchment paper. Use a piping bag to make prettier shape. My favourite is to bake as one piece and break up with a knife for topping for ice cream etc.
Bake until dry, about 2 hours. Then turn oven off and leave door of oven ajar for another hour.
This amount should make about 36 individual pieces and even if not all evenly shaped they are delicious light and wispy and makes a good ice cream topping, or little biscuits to have with coffee.
These must cook on a low heat and slow and are very fragile when warm so must completely cool before taking from the baking sheet. It keeps in a sealed container. As oven is on a long time, this is a good way to combine making bread or yeast baking needing a warm place in the kitchen!
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