- Pre-heat oven at 350*F.
- Now in a clean dry glass bowl, whisk the egg whites until they are stiff peaks, fold in 1 teaspoon of sugar and gradually add in the remaining sugar. The meringue must be glossy and should be stiff enough to form peaks. Now dissolve the coffe in very little water and fold in the meringue.
- On a baking sheet lined with baking paper, drop spoonfuls of meringue from distances. Bake in pre-heated oven for 20 to 25 minutes or until they are golden and crisp.
- Bake the remaining meringues in similar way to make 24 in total.
- Lightly beat the low fat yogurt and make sandwich in between the 2 meringues, dust with cocoa powder and serve with fanned strawberries.