• 1 egg white
  • 450g icing sugar
  • 2 tbsp coffee essence, or extra strong instant coffee


  • 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

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