How to make Dalgona Coffee Meringues

• Prepare the meringues - lightly beat the egg whites and slowly start adding sugar. Once all the sugar is added, increase the speed to maximum and beat until the egg whites are very thick, white, and glossy.
  3 egg whites, 150 g fine sugar
• Add potato starch and vinegar/lemon juice and mix briefly.
  0.5 teaspoon potato starch, 0.5 teaspoon vinegar
• Line a large baking sheet from the oven with parchment paper.
• Take a small amount of beaten egg whites on the back of a spoon - spread it on the corners of the parchment paper from underneath and stick the paper to the baking sheet (this will prevent the paper from "flying around" during baking).
• Spoon the meringues onto the baking sheet - I made 12 meringues.
• Bake at 110 degrees Celsius (I used convection) for about 70-80 minutes. After this time, turn off the oven, slightly open it, and wait for the meringues to cool down.
• Beat the cold whipping cream with powdered sugar until thick - I only used one tablespoon of powdered sugar because the whole thing turned out sweet anyway.
  250 ml whipping cream , 1 tablespoon powdered sugar
• Pour instant coffee and sugar into a mug, add 12 teaspoons of hot water. Beat with a mixer (a hand mixer where you can insert only one whisk is useful).
  12 teaspoons coffee, 12 teaspoons sugar, 12 teaspoons water
• Beat for a few minutes until a thick, slightly beige foam forms.
• Top the meringues with whipped cream, and then add the coffee foam on top.