Mix the nuts with the coffee granules. Line a baking tray with baking paper, and heat the oven to 150°C (300°F, gas mark 2).
Put the sugar and 50 ml (2 fl oz) of water into a saucepan and bring the mixture slowly to the boil, stirring occasionally until the sugar has dissolved. Increase the heat and boil the syrup for 5-7 minutes to the hard boil stage. To check that it is ready, drop a small amount into a glass of very cold water: it should form a hard, clear ball. (If you have a sugar thermometer, the temperature should be 120°C/250°F.)
Meanwhile, whisk the egg whites in a clean bowl until firm and glossy but not dry, and forming soft peaks.
With the beaters still running on a slow speed, pour the hot syrup onto the egg whites (try to avoid pouring it onto the metal whisks) and beat until the syrup is well incorporated.
Fold in the nut and coffee mixture, creating a speckled effect. For each meringue, drop 2 tablespoons of the mixture onto the baking sheet in cloud shapes, pulled up to form peaks, if you like. You should end up with 20 meringues.
Bake for I hour - 1 hour 15 minutes until the meringues come off the sheet fairly easily but are still a little moist underneath (this will mean that they will be chewy when they are cool). Let them cool completely before serving.
Tip: in this method of making meringue, the hot sugar syrup poured into the egg whites partially cooks them so that they hold their shape better than plain meringues and will keep for up to two days.