MERINGUE AND ICE CREAM DESSERTS

Yields8 Servings
 50 g ground almonds
 100 g caster sugar
 2 large egg whites
 Biscuits or chocolates of your choice
Filling and decoration
 250 ml double cream
 1 tbsp icing sugar
 ¼ tsp vanilla essence
 1 litre vanilla ice cream
 1 tbsp cocoa powder to dust
1

Preheat the oven to 130C/Gas ½; line 2 baking trays with non-stick baking paper and draw eight 7.5cm circles on the baking paper and turn over

2

Mix together the ground almonds and sugar; whisk the egg whites until stiff peaks form and fold in the sugar and almond mixture; spoon the meringue onto the 8 circles and spread evenly to within the marked lines

3

Bake for 1 hour; swap the trays round and bake for a further 30 minutes until firm and golden brown; transfer to a wire rack and leave to cool completely

4

For the filling, whisk the cream, sugar and vanilla together until soft peaks form; spoon into a piping bag

5

Transfer the meringues onto individual serving plates; put a scoop of ice cream on top of each one; pipe the cream over the top and dust with a little cocoa

6

Arrange 5 biscuits or chocolate pieces around the sides of each meringue pressing gently into the cream to hold

7

Serve immediately or freeze for several hours until ready to serve

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