Method...

1. 1. Heat the oven to 100°C/210°F/gas mark 4).
2. 2. Line a baking sheet with non-stick baking parchment. Beat the egg whites for several minutes with an electric whisk, or in a mixer, until they are thick and hold firm peaks when you raise the beaters.
3. 3. Add the Camp Coffee and then continue to beat the mixture, gradually adding the golden caster sugar a tablespoon at a time, until it is thoroughly incorporated and you have a very thick, glossy meringue.
4. 4. Pipe onto the baking tray to make 12 meringues. Try to keep them essentially the same size, Bake for 3 hours, then remove from the oven and leave to cool completely. When cool, use at once or store in an airtight container for a few days.
5. 5. Serve with lightly whipped double cream and fresh fruit.