Almond Ginger Philly Creams

1. 1

   Line two baking trays with baking paper and trace 10 x 7cm diameter circles on each sheet.

2. 2

   Beat the egg white until stiff.

3. 3

   Add the caster sugar, one tablespoon at a time, and beat until the sugar is dissolved.

4. 4

   Fold in the almond meal.

5. 5

   Spoon two tablespoons of meringue onto each circle and lightly spread to the edges or the circle.

6. 6

   Top with flaked almonds.

7. 7

   Bake at 140C for one hour, then cool in the oven with the door ajar.

8. 8

   Mix Philly*, ginger and honey until combined.

9. 9

   Sandwich two meringues together with the Philly* mixture.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.