Preheat to 225°F (105°C) and line a baking tray with parchment or foil.
Beat the egg whites on medium speed until foamy
Increase speed, gradually add sugar, and continue beating until glossy and silky or soft peaks form.
Add Javy coffee concentrate and continue beating to stiff peaks.
Transfer to a piping bag or spoon onto the tray in neat dollops.
Bake for 1 hour, then turn off the oven and let them rest inside for another hour without opening the door.
Let them cool fully before enjoying that first crisp‑chewy bite.
