We are day 2 of Covid-19 lockdown in New Zealand but the baking doesn't stop. Our daughter chose these for me to make - and I happily obliged. We had all the ingredients in the pantry waiting to be used. It's from Gluten-Free Baking by Kristine Kidd (Weldon Owen, 2014).

Makes about 20 meringues

100g dark chocolate
2 egg whites
1/8 tsp cream of tartar
1/2 c sugar
1/2 tsp vanilla extract
pinch sea salt
3/4 c toasted hazelnuts, roughly chopped
1/3 c crystallised ginger, roughly chopped

Preheat ovent o 165C. Line 2 baking sheets with baking paper.
Melt the chocolate in a double boiler or in the microwave oven.
In a large bowl whisk the egg whites with an electric mixer or by hand until frothy. Add cream of tartar and beat until soft peaks form, about 2 min. Add sugar 1 tbsp at a time while whisking until stiff peaks form, Beat in vanilla and salt until just combined. 
Using a spatula, fold in the ginger and nuts. Fold in the chocolate but leave streaks of white meringue for the marbled look.
Secure the baking paper on the baking sheet with a dab of batter on each corner. Drop tablespoons of the batter on your sheets about 2 cm apart. 
Bake the meringues for about 10 min until dry and crisp on the outside. Let cool on the baking trays on a wire rack for 10 min then transfer to the wire rack to cool completely.
The meringues will be crisp on the outside and soft and gooey in the middle.