Beat the whites with a pinch of salt, gradually add 3-4 tablespoons of sugar mixed with instant coffee. Should turn out pretty dense and homogeneous mixture of a nice coffee color. Almond grind in a blender with a tablespoon of sugar, previously putting a little bit of nuts for topping.

Gently mix the protein blend of coffee with nuts. Baking tray lay parchment paper, grease with oil, pour the mixture. Gently spread over the entire surface with a spatula. Chocolate and remaining nuts chop with a knife and spread on top of mixture. According to the original recipe to bake need at a temperature of 100 gr. 1 hour, then turn off the oven and, without opening the door and leave for another hour. When I was making the first time that I have with this mode almost all the meringue burned. Maybe just my bad oven keeps the set temperature? This time I put the heat on low (don't know how many degrees I have at least), kept an hour after shutdown for about 40 minutes. And still a bit burnt. If you happen to have such trouble, don't despair. Just the bottom layer of meringue carefully scrape with a knife. Burnt crust easily crumbles.

The finished meringue to separate from the paper, break into pieces in any order and enjoy. Very pleasant nutty-coffee crunchies ready. And I can't wait to try, ran...

... to drink coffee and to print for your recipe :). Crunch on health and not polinate! :) Your Katie Fox.