Preheat the oven to 225F (105C) and line a 9x13" baking tray with foil or parchment papperand set aside.

Whisk or beat the egg whites on medium speed for about a minute or until it starts to develop foamy air bubbles.

Increase the beating speed to medium/high. Add granulated sugar, one tablespoon at a time, while still continuing to beat the egg whites. The meringues will soon turn from bubbly to a silkier smoother texture.

When the sugar starts dissolving and it reaches a soft peak, add the Javy microdose and continue to beat until it becomes a firm/stiff peak.

To check the peak, remove the beater from the bowl and hold it upside down. If the mixture from the tip of the beater, falls off to a side it is a soft peak. When the mixture is holding to a curve but not falling, it is firm peak. If the tip of the beater holds it upright it is a stiff peak (See image "Coffee Meringues Peak" above).

Once the meringue reaches a stiff peak, place a 1/4th cup scoop of the meringue mixture on the prepared baking tray. The meringues can be placed close by but not touching.

Place it in the oven and bake for an hour. When the hour is done, without opening the oven, turn off the oven and let the meringues sit inside for another hour.

Wait until it completely cools down. Store them in an air-tight container, away from heat and moisture.