Almond Meringue

1. Add the egg whites, sugar, corn starch, creme of tartar and vanilla into a mixing bowl and whisk until stiff peaks

2. Gently fold through the powdered sugar

3. Fold through the almonds

4. Scoop the mixture one scoop at a time with a large spoon onto a lined tray

5. Melt the chocolate in a microwave and drizzle melted chocolate on top of each meringue bomb

6. Bake the meringue bombz at 110 degrees celsius for 45 minutes

Ganache

1. Heat the cream on a small saucepan

2. Pour the cream over the chocolate and salt

3. Cover the cling film and leave to set

Assembly

1. Once the meringue is cool, use a skewer to make a hole in the bottom of each bomb

2. Pipe the ganache into the bottom of the meringue where the skewer made a hole

3. Sprinkle roasted almonds on top of each of the meringue

4. Eat immediately and enjoy!