Coffee Meringue Kisses

This is an oldie but a delicious little treat )apologies for dodgy pic, it's a clone from my old recipe)

Ingredients
Meringues
¾ cup raw sugar
1 tsp instant coffee powder
2 Tbsp water
1 egg white
1 tsp vinegar
2 tsp cornflour

Coffee Cream
60gm butter
2/3 cup icing sugar
1 tsp instant coffee powder
2 tsp hot water
2 tsp coffee liqueur

Method
Combine sugar coffee and water in a saucepan and stir constantly over a low heat until sugar is dissolved (~5 mins). Then increase heat, when it boils remove from heat immediately.
Combine egg white, vinegar and cornflour and beat until foamy. Keeping beat going of medium and pour hot coffee syrup in a constant stream on to the egg white. Then beat 10 mins or until thick.
Lightly grease 2 oven trays and dust with cornflour (or use baking paper dusted with cornflour). Either pipe or dollop small amounts on to trays to form 2.5cm blobs, space about 2.5 cm apart. (This quantity makes about 90 or you could do half small and half larger for mini pavs to eat later!).
Bake meringues in very slow oven around 100-115 C (depends on your oven) for 30 mins (1 hour for lg ones). They should feel dry and crisp to touch when cooked. Allow to cool on trays.
To make Coffee Cream, beat butter until creamy, add icing sugar and beat until combined.
Dissolve coffee in the hot water, add coffee liqueur and then add to creamed mixed and beat until smooth.
Join meringues with coffee cream.Makes about 45 joined kisses.

Chook’s note: keep meringues in airtight container. I’d join them closer to when you are going to eat them rather than store with filling and risk them going a bit squishy.