Ginger, Ricotta and Almond Meringues

Directions

1. Preheat oven to 300°F. Line 2 baking trays with parchment paper.
2. Whip egg whites to stiff peaks. Gradually whisk in sugar, 1 tbsp at a time, until mixture is thick and glossy. Fold in ground almonds. Transfer to a piping bag fitted with a plain tip and pipe 1 1/2 inch rounds onto prepared trays. Sprinkle with chopped almonds. Bake for 30 mins then turn off oven and let meringues cool in oven with door ajar.
3. Meanwhile, combine ricotta, honey and ginger. Sandwich meringues together with ricotta mixture. Serve.