Pre heat oven to 140c. Place the egg whites and sugar into a heat proof bowl over a pot of simmering water(be sure your water isn't too hot or it ill cook the egg whites). Stir constantly until the sugar dissolves, once dissolved place into a bowl of a mixer and whip for about 5 minutes until egg white mixture is thick, firm and glossy. Add in coffee and whip till combined. Place into a piping bag and pipe onto baking paper lined trays.

Place in the oven for 1.5 hours. After this, turn the oven off but leave them in the oven to cool, for best results, make this recipe in the evening and leave the meringues in the oven overnight to dry out. Meringues will be ready when they feel feel hard, lift away from the paper easily and sound hollow when tapped.

Once ready melt chocolate in a microwave, check and stir every 30 seconds. Add in the oil to the melted chocolate and mix. Dip the bottom of each meringue into the chocolate and then the almonds, place on a baking sheet to set.