Coffee Mousse

Preheat the oven to 120 degrees hot air.

Beat the egg whites with a pinch of salt until very stiff. Mix sugar and vanilla sugar and stir into the egg white mixture until the sugar has dissolved.

Then fold in the shredded mocha beans.

Lay out the wafers on a baking tray lined with baking paper and place a small amount of beaten egg-white-chocolate mixture on each wafer.

Let bake for about 20 minutes.

Decorate the cooled meringue with chocolate and place a mocha bean in the center.

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