Ginger Creams
Coffee & Ginger Creams
Ingredients
Preparation
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.
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.
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.
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