ميرينغ بكعك الزنجبيل

European 10 Mins Prep · 80 Mins Cook

1. To make the gingerbread spice, combine the spices and sugar in a small bowl and set aside.
2. Preheat oven to 150°C, gas mark 2. Line two large baking trays with parchment paper.
3. Separate the egg whites from the yolks. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks form. Add the spice mixture a tablespoon at a time. Whisk for a further 6 minutes or until stiff and glossy. Scrape down the sides of the bowl, add the vinegar and whisk for 2 minutes.
4. Remove 4 tablespoons of the meringue mixture and place in a medium-sized bowl. Add the cocoa powder and mix until fully combined.
5. In a piping bag fitted with a fluted nozzle, spread the cocoa meringue mixture around the inside of the piping bag, then fill the bag with the rest of the meringue. Pipe 3cm rounds on the baking trays and place in the oven.
6. Reduce the oven temperature to 120°C (lowest gas mark). Bake for 30 minutes or until crisp to the touch.
7. Turn off the oven and allow the meringues to cool in the oven with the door closed for 30 minutes, before serving.

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