Method

• Preheat oven to 110C Line a baking tray with greaseproof paper Place a medium saucepan of water over gentle heat and bring to a simmer
• Place egg whites and both sugars in a heatproof bowl (I use my bowl from my mixer saves mucking about), ensuring it doesn’t come into direct contact with water
• Add the coffee and stir to break up the egg whites and mix in the sugar
• Heat for approximately five minutes or until a thermometer reaches 40C Remove from the heat and place onto your mixer with whisk attachment and whisk until the mixture has cooled (approx 8 minutes)
• Fold through the freshly grated nutmeg and cocoa nibs
• Using a dessert spoon place large dollops of mixture upright on the tray
• I like to have mixture sticking up in places so when it cooks it will have pointy and crisp parts to them
• Dust with cocoa and place into preheated oven
• Cook for approximately 1 hour, then turn oven off and leave door closed until oven has gone cold
• They will last in an airtight container for 2-3 days