Coffee Meringue Kisses

Combine sugar, coffee and water in saucepan, stir constantly over low heat until sugar is dissolved (this will take about 5 minutes, as raw sugar is more difficult to dissolve than white sugar). It may be necessary to brush sides of saucepan with brush dipped in water to make sure all grains are dissolved. Increase heat, bring to boil, remove from heat immediately.

Combine egg white, vinegar and cornflour in small basin of electric mixer, beat until foamy, keep mixer going on medium speed and pour hot coffee syrup in a constant thin stream on to egg white, then beat 10 minutes or until thick.

Lightly grease oven trays, dust with cornflour, shake off excess cornflour. Spoon meringue into piping bag fitted with fluted star pipe, pipe small meringues, about 1 inch in diameter, onto trays, about l inch apart.

Pipe as many small meringues as desired, allowing four to six per person. (You can use remaining meringue mixture to pipe larger meringues for future use, these can be stored in airtight container.)

Bake meringues at 275 degrees F, allow 30 minutes for small meringues, 1 hour for larger meringues. Meringues should feel dry and crisp to touch when cooked. Allow to cool on trays.

Make Coffee Cream while meringues are cooking: beat butter until creamy, add sugar, beat until combined. Dissolve coffee in hot water, add coffee liqueur, add liquid to creamed mixture, beat until smooth. Join meringues with Coffee Cream.