Coffee & Ginger Creams
- 1 Place egg white and coffee essence into mixing bowl. Sieve Ginger and icing sugar together and stir into the egg white mixture until thoroughly combined working to form a stiff paste.
- 2 Shape paste on a surface dredged with icing sugar to form a long sausage shape measuring approx 2.5cm (1") diameter. Cut off 6cm (¼") pieces and shape slightly to make neat rounds, place on greaseproof paper and leave uncovered to dry for about 12 hours. Melt chocolate and dip ½ of each Ginger Cream into the chocolate.
- 3 Place on a cooling tray and decorate with almond flakes or nuts as desired and leave until the chocolate is set completely. Remove the sweets carefully and place in paper sweet cases.