Preheat the oven to 220ºF. Grease 3 or 4 baking sheets and line them with waxed or parchment paper, spray with non stick oil and lightly flour the pans.

Mix the coffee and 2 tablespoons of water in a small bowl.

Beat the whites in the bowl of an electric mixer at medium speed for 1 minute. Increase the speed to high and add the sugar a little at a time until it is all absorbed and the whites look shiny and stiff, about 4 minutes. Pour the coffee in a thin stream, mix 1 minute.

Turn the machine off, add the powdered sugar and mix in minimum for 1 minute or until all the sugar has been absorbed.

Scoop into large pastry bags with only the plastic coupling or a large plain or star tip.

Mark 8-inch (or 2 inch for individual servings) rounds in the buttered paper with the edges of cake pans. Start piping from the center out to create six 8-inch disks.

Bake for 1 hour. Set aside to cool. Store in a tin can or box on the paper until ready to use.