Healthy Ginger Kisses

As I am lactose intolerant, I am limited to what treats I am allowed, so I decided to make a nice light and fluffy compliment to ginger: Ginger kisses. However, I find that they had all vanished quite quickly, a real pleaser!

• Ready In: 40 mins
• Yields: 15 Kisses

Ingredients

• 1  cup self-raising flour
• 1⁄4 cup cornflour
• 1  tablespoon ground ginger
• 1  teaspoon ground cinnamon
• 75  g margarine (I used lite olivani)
• 1⁄2 cup sugar
• 2  egg whites, beaten
• 1  tablespoon maple syrup
• 1 -1 1⁄2 tablespoon margarine
• 1  cup icing sugar
• 1 -4  tablespoon hot water
• 1⁄4 teaspoon vanilla extract

Directions

1. Preheat oven to 190°C Line two baking sheets with parchment paper.
2. In a medium bowl, sift flours, ginger and cinnamon together and set aside.
3. In a large mixing bowl, beat the 75g of margarine and sugar together until very light. Add beaten egg whites a little at a time and beat well. Beat in Maple syrup. Fold in dry ingredients.
4. Drop teaspoonfuls of the mixture onto the trays. For larger kisses, drop dessertspoonfuls. Bake in the oven for 10-12 minutes, until kisses are slightly spongy but firm to the touch.
5. Transfer the kisses to a wire rack to cool completely. When cold, join with mock cream.
6. For the Mock Cream:
7. In a small bowl, beat the margarine, icing sugar and 1 T of water until light. If too powdery, add more water, if too runny, add a tad more icing sugar. Flavour with vanilla extract if desired.