Crisp chocolate flavoured meringues filled with a ginger cream.  Delicious!


Preheat the oven to 140°C, Gas Mark 1. Lightly grease 2 large baking sheets and line with baking paper

Place the egg whites into a large spotlessly clean mixing bowl and using an electric whisk, beat until they form stiff peaks. Add the sugar a tablespoon at a time, whisking well after each addition, until the mixture is smooth, thick and glossy

Sift the cocoa powder over the top and using a metal spoon fold it over a few times until the mixture is streaked

Using a teaspoon, place heaped teaspoons of the mixture, spaced a little apart onto the prepared baking sheets, until you have 30 meringues. Flatten slightly

Bake in a preheated oven for 1½ hours, or until the meringues peel easily away from the baking paper without resistance. Leave to cool.

Whisk the cream with the ginger curd until thick. Spread a little cream on the flat side of a meringue, then sandwich together with another meringue. Repeat with remaining meringues 

Place on a serving plate, dust with a little cocoa powder. Serve immediately