Ingredients
coffee butter cream
Method
1.Preheat oven to 120°C/100°C fan-forced. Grease four oven trays; line with baking paper.
2.Stir sugar, coffee and water in small saucepan over heat until sugar is dissolved. Bring to the boil; remove pan from heat.
3.Beat egg white, vinegar and cornflour in small heatproof bowl with electric mixer until foamy. With motor operating, pour in hot syrup in a thin, steady stream; beat about 10 minutes or until mixture is thick.
4.Spoon meringue into piping bag fitted with 5mm-fluted tube; pipe meringues, about 2.5cm in diameter, about 3cm apart, on trays.
5.Bake meringues 30 minutes or until dry to touch. Cool on trays.
6.Meanwhile, make coffee butter cream; dissolve coffee granules with hot water. Add liqueur and stir to combine. Beat butter and sifted icing sugar with an electric mixer until pale in colour and well combined. Add coffee mixture and stir to combine.
7.Sandwich meringues with butter cream just before serving.
