30 Mins
Prep time
90 Mins
Cooking time
Serves 10

What you need

  • 4 egg whites
  • 1 cup caster sugar
  • 2/3 cup (125g) almond meal, toasted
  • 1/2 cup (80g) flaked almonds, toasted
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 125g glace ginger, finely chopped
  • 1 tablespoon honey

How to make it

  1. LINE two baking trays with baking paper and trace 10 x 7cm diameter circles on each sheet.
  2. BEAT the egg white until stiff. Add the caster sugar, one tablespoon at a time, and beat until the sugar is dissolved. Fold in the almond meal.
  3. SPOON two tablespoons of meringue onto each circle and lightly spread to the edges or the circle. Top with flaked almonds. Bake at 140°C for one hour, then cool in the oven with the door ajar.
  4. MIX PHILADELPHIA, ginger and honey until combined. Sandwich two meringues together with the PHILADELPHIA mixture. Serve immediately.