In a clean mixing bowl, combine room temperature egg whites and beat on medium speed until frothy, about 1-2 minutes.

Gradually incorporate cream of tartar and a pinch of salt, increase to high speed and beat until soft peaks form, about 2-3 minutes.

Once soft peaks are visible, add granulated sugar one spoonful at a time, whipping continuously on high speed for about 5-7 minutes until the mixture turns shiny and stiff peaks form.

Gently fold in instant coffee granules and vanilla extract using a spatula until just combined, about 30 seconds.

Transfer the meringue mixture to a piping bag and pipe small swirls or dollops onto a baking sheet lined with parchment paper.

Preheat your oven to 225°F (110°C), then bake for 60-75 minutes until firm to the touch. Turn off the oven and let cool inside for another hour.