• Separate the egg whites from the yolks when they are still cold. It is easier to do so. Keep the yolks for other use (like making this 10-minute kaya jam). Leave the egg whites for 30 minutes at room temperature
• Line a large baking sheet with parchment paper. Prepare a piping bag with a fitted nozzle of your choice. If you plan to add mix-ins like chocolate, nuts, etc, skip the piping bag because they will get stuck on the nozzle
• If the nuts are not toasted, you can toast them in the oven at 350 F (180 C) for 10 minutes. Then finely chop them (don't be like me, I didn't chop them fine enough LOL). Reserve about 2 Tbsp for topping
  
• Line a large baking sheet with parchment paper or a silpat mat

Prepare the meringue:

• Mix instant coffee with hot water. Set aside
  
• Preheat oven to 300 F (150 C). If you use a convection oven, preheat at 280 F (140 C). Start beating the egg whites at medium speed (speed 6 on Kitchen Aid) until foamy, about 1 minute. Add cream of tartar or another acid substitute. Continue to beat for another minute. Start adding sugar in 3 to 4 batches
• Once the sugar is all in, increase to high speed (speed 8 on Kitchen Aid) and beat until the mixture reaches stiff peak. When you lift the whisk up, the meringue has several pointy tips that don't move. Add cornstarch and whisk for another 10 seconds or so to mix it in
  
• Sift in cornstarch and add the instant coffee. Use a rubber spatula to cut into the middle, swipe down to the bottom of the bowl and fold over, rotate the bowl and repeat the same motion again.
  
• After 4-5 folds, add the chopped nuts and continue to gently fold
  
• The mixture should be mixed evenly and you shouldn't see any more streaks of cornstarch
  
• Use a spoon to scoop a large dollop of meringue onto a baking sheet. Place them about 2 inches apart. You can get probably about 8-10 large-sized cookies.
  
• Sprinkle the top with some reserved chopped almonds
  

Baking:

• Place the baking pan on the middle rack and bake for 10 minutes and then lower the temperature to 250 F (120 C) conventional, 230 F (110 C) convection.
  
• Let them continue to bake for another 80 minutes. The cookies expand a bit and widen to the side slightly after baking. Turn off the oven and don't open the door. Let them cool down inside the oven for 2-3 hours.
  
• The texture of the meringue on the inside depends on the size of the cookies and how long you bake them. The outside is crunchy and the inside is slightly chewy. If you prefer them crunchier on the inside,you can bake them a bit longer, turn off the oven and leave them in the oven overnight

How to store:

• They need to be stored in an air-tight container, away from a place with high humidity. Humidity makes the cookies soggy and sticky
• Meringue cookies cannot be kept in the fridge. The fridge turns the cookies soggy and sticky
• Meringue cookies freeze very well, however. Simply keep them in an air-tight container for 1-2 months. Thaw at room temperature before serving