Coffee meringues with mascarpone filling

1. Separate the eggs, set aside the yolks for another baking/cooking session, you won't need them.
2. Start to whip the whites with the salt. When it's halfway to being a hard foam, add the half of the sugar, and whip it constantly.
3. When it's nearly done, add the remaining sugar, and make it done. The last step is to add the coffe essence and carefully fold it into the foam with 2-3 big easy stirs. The whipped egg whites should be so hard at the end that a cut with a knife should stay in it clearly.
4. Heat the oven to 140°C, line a baking tray with baking paper.
5. Fill the whites into a foam bag and form tiny cones.
6. Bake the meringues for 20 minutes, then turn down the heat to 120°C for 20 more minutes.
7. Turn off the heat and let the merigues dry out inside the oven, even overnight.
8. Take the mascarpone out from the fridge to warm to room temperature. If it's cool, it's too hard to spread on the meringues without breaking them.
9. Stick the halves with one teaspoon of mascarpone just before serving.
10. When they cooled down, serve.

No good point, only sweet meringues.