For the chocolate meringues
3 egg whites
150g/5½oz golden caster sugar
2 tsp cocoa, sieved
For the cream
50g cocoa powder
50ml/2fl oz lactose free double cream
1 tbsp sugar
Preheat the oven to 140C/275F/Gas 1. Line two baking trays with greaseproof paper. In a clean, dry bowl whisk egg whites until soft peaks form.
Gradually whisk in the sugar until stiff peaks form. Fold the cocoa gently into the meringue.
Spoon tablespoons of the mixture onto the prepared trays and quickly put in the oven before the mixture loses volume.
Cook for 40 minutes.
To make the lactose free cream, gently heat the cocoa and sugar with the lactose free cream in a small heavy-bottomed saucepan.
Pour into a bowl and allow to cool. To serve, make a 'sandwich' using two meringues and the lactose free chocolate cream as the filling.
Recipe adapted from: Good Food