Mix the espresso with the 80 grams of sugar and heat this up till the sugar is 118 °C.
Meanwhile pour the egg white into a mixing bowl and start beating it. Once a white foam starts to form add the 60 grams of sugar.
When the syrup has the right temperature slowly add it to the bowl as well. Then continue beating till it’s at room temperature.
Now pipe the meringue in small dots on a silicon sheet and then dried them at 50 °C.
Once dry keep them dry and covered to prevent them from turning soft.Â
