- Step 1
Preheat oven to 150°C. Grease 6 x 1 cup Texas muffin pans. Line with 6 large squares of non-stick baking paper. Place the gingerbread cookies in a food processor and process until finely crushed.
- Step 2
Use an electric beater to beat the egg whites in a large clean bowl until firm peaks form. Gradually add the sugar, beating well after each addition until the sugar has dissolved. Beat in the vinegar and cornflour until smooth and glossy.
- Step 3
Use a large metal spoon to fold in the crushed cookies. Spoon the mixture into the paper cases. Bake for 50 minutes. Turn the oven off and leave the door ajar slightly to cool completely.
- Step 4
You can serve in the paper cases. Top with a dollop of cream, the banana and drizzle with maple syrup.
Cooking: 50 mins (plus cooling time)