Coffee Creams

Method

• step 1

  Beat the egg white until frothy but not stiff.

• step 2

  Sift the icing sugar into a bowl and mix with enough of the egg white to make a firm paste

• step 3

  Add the coffee essence, mix and knead together.

• step 4

  Roll out on a board well dusted with icing sugar and cut into circles

• step 5

  Transfer onto waxed paper and leave overnight until set and firm to the touch

• step 6

  Melt your chocolate if using any, cover fondant with chocolate place in the fridge till set