1. BEAT the egg whites and salt until soft peaks form. Gradually add the sugar, beating well between each addition until the mixture is thick and glossy. Using a ½ cm plain nozzle pipe the meringue into 40 x 20cm thin straws on paper lined baking trays. Sprinkle with nuts if desired. Bake in a very, very slow oven 90ºC for 2 hours. Turn off oven and cool for 1 hour in the oven. When completely cold, store in an airtight container until required.
2. COMBINE the evaporated milk, chocolates and coffee powder in a saucepan and melt, stirring occasionally, over a low heat. Pour into a serving bowl and serve immediately with meringue sticks, fruit, almond bread and marshmallows.