Ginger and dark chocolate meringue cookies

Preheat oven to 150°C. Grease and line 2 large baking trays with baking paper. Combine sugars in a bowl and set aside. Sift cocoa and spices into a bowl, add a large pinch sea salt and stir to combine.

Whisk egg whites and vanilla in an electric mixer on medium speed until medium-soft peaks form. Gradually add sugar, 1 tbsp at a time, in 30 second increments, until dissolved. Whisk until meringue is thick and glossy (5-8 minutes). Transfer meringue to a large bowl and gently fold through cocoa mixture until combined. Transfer to a piping bag fitted with a 1.5mm star nozzle. Pipe meringues, about 2cm apart on prepared trays. Bake until crisp (35-45 minutes). Transfer to a wire rack to cool.

Stir chocolate, coconut oil and liqueur in a bowl set over saucepan of simmering water until melted (3-4 minutes). Dip meringues in melted chocolate to coat one side. Return to wire rack to set. Dust with icing sugar and cocoa to serve. Meringues will keep in an airtight container for 3 days.