Coffee Creams

Beat the egg white until frothy but not stiff.

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

Add the coffee essence, mix and knead together.

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

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

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