Try these meringues with Raspberries in merlot and Cherry coconut ice cream (Christmas raspberry stack recipe).

Ingredients

• 3 egg whites
• 1¼ cups icing sugar, sifted
• 1½ Tbsp cocoa
• ¼ cup flaked almonds

Method

1. Place the egg whites and half the icing sugar into a clean bowl and beat on high speed for about 4-5 minutes until the mixture is thick and glossy.
2. Add the remaining icing sugar and continue beating until the mixture is very thick and has a strong sheen. Beat in the cocoa.
3. Spread about 2 tablespoonfuls of mixture into 18 x 7cm rounds onto baking paper lined baking slides. Sprinkle one third of the meringues with flaked almonds.
4. Cook at 120°C for 1½ hours or until well dried out. They should be just off white in colour. Cool on the trays until cold and then store in an airtight container.
5. Serve 3 meringue discs layered with Cherry Ripe Ice Cream, Raspberries in Merlot and a little whipped cream, topped with an almond meringue disc.