|Raw sugar||185 Gram (3/4 Cup)|
|White vinegar||1 Teaspoon|
|Coffee essence||2 Teaspoon|
1.Place sugar and water in a small saucepan, over a medium heat, stirring until sugar dissolves.
Bring to the boil and boil for 1-2 minutes.
Brush any sugar grains from sides of pan with a wet pastry brush.
2.Beat egg white until stiff peaks form.
Continue beating while pouring in hot syrup in a thin stream, a little at a time.
Beat until meringue is thick.
Fold in vinegar, cornflour and coffee essence.
3.Place mixture in a large piping bag fitted with a fluted tube.
Pipe 4 cm stars onto greased and lined oven trays.
Bake at 140°C for 1 hour or until firm and dry.
Cool in oven with door ajar.