Ingredients:

• 2 Egg whites
• 100 gms. Castor Sugar
• 142 ml. whipped double Cream
• Chocolate powder

Method:

1. Line a baking tray with rice paper.
2. Whisk egg whites until stiff. Whisk in half the sugar then fold in remainder with a metal spoon.
3. Pipe or spoon the meringue into oval shell shapes onto the rice paper.
4. Dry out in a cool oven (lowest possible setting) for at least 2 hours.
5. Remove from rice paper, cool and store in an airtight tin.
6. To serve: sandwich together with the whipped cream and dust with chocolate powder.