- 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