Preheat the oven to 180C/350F/Gas 4.
Spread the coffee beans on a baking sheet and toast for 8 minutes. Leave
to cool, then put in a plastic bag and crush with a rolling pin. Whisk
the egg whites and sugar in a bowl over a pan of hot water until thick.
Remove from the heat and continue whisking until the meringue holds
stiff peaks. Whisk in the crushed beans.
Preheat the oven to 140C/275F/Gas 1. Fill
a piping (pastry) bag fitted with a large star nozzle with the mixture
and pipe 40 small swirls on to two baking sheets lined with baking
parchment. Leave some space between each swirl.
Sprinkle with the pistachio nuts. Bake the
meringues for 2-2.5 hours, or until dry and crisp, swapping the position
of the baking sheets halfway through the cooking time. Leave to cool,
then remove from the paper. To make the rose cream, whip the cream,
icing sugar and rose water until soft peaks form. Use to sandwich the
meringues together in pairs. Arrange on a serving plate and serve
scattered with rose petals for decoration.