Almond Ginger Philly Creams

• 4 egg whites
• 1 cup caster sugar
• 2/3 cup (125g) almond meal, toasted
• 1/2 cup (80g) flaked almonds, toasted
• 250g block PHILADELPHIA Cream Cheese, softened
• 125g glace ginger, finely chopped
• 1 tablespoon honey

1. Line two baking trays with baking paper and trace 10 x 7cm diameter circles on each sheet.
2. Beat the egg white until stiff.
3. Add the caster sugar, one tablespoon at a time, and beat until the sugar is dissolved.
4. Fold in the almond meal.
5. Spoon two tablespoons of meringue onto each circle and lightly spread to the edges or the circle.
6. Top with flaked almonds.
7. Bake at 140C for one hour, then cool in the oven with the door ajar.
8. Mix Philly*, ginger and honey until combined.
9. Sandwich two meringues together with the Philly* mixture.
10. Serve immediately.

egg whites, caster sugar, almond meal, philadelphia cream cheese, glace ginger, honey

Taken from www.kraftrecipes.com/recipes/almond-ginger-philly-creams-103946.aspx (may not work)