Egg whites 2
Caster sugar 3 tbsp
Cream of tartare ¼ tsp
Biscoff or gingernut biscuits, crushed 8
Motueka Creamery Passionfruit Ice Cream 8 scoops
- Whisk egg whites in a clean bowl using electric beaters until soft peaks form. Gradually add in sugar and cream of tartare until mixture is thick and glossy.
- Divide crushed biscuits between 4 ramekins to form a base. Top with 2 scoops of Icecream per ramekin, pushing Icecream down to form a smooth top. Spoon meringue mixture over Icecream. Use a blow torch to brown meringue and serve immediately.