Combine 2 room temperature egg whites in a clean mixing bowl. Beat on medium speed until frothy, about 1-2 minutes.

Once frothy, add ½ teaspoon of cream of tartar and a pinch of salt. Beat until soft peaks form, about 2-3 minutes.

Gradually add ½ cup of granulated sugar one spoonful at a time while beating on high speed until stiff, glossy peaks form, about 4-5 minutes.

Gently fold in 1 teaspoon of instant coffee granules and ½ teaspoon of vanilla extract using a spatula.

Transfer the meringue mixture into a piping bag. Pipe small swirls on a parchment-lined baking sheet.

Preheat the oven to 225°F (110°C) and bake for 60-75 minutes until firm to the touch.

Turn off the oven and let the meringues cool inside for an additional hour before removing them.