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Coffee Creams

ingredients

makes approx. 24
1 egg white
450 g (1 lb) icing sugar
30 ml (2 tbsp) coffee essence, or extra strong instant coffee

method

1. 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.

2. Add the coffee essence, mix and knead together. Roll out on a board well dusted with icing sugar and cut into small circles.

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

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