Walnut Rum Meringue Sandwiches with Chocolate Cream

1. Beat egg-white until soft peaks form, gradually add sugar, beat until dissolved.
    
2. Fold in finely chopped walnuts, sifted cornflour and rum. Drop half-teaspoonfuls of mixture on to well greased lightly-floured oven trays. Allow room for spreading.Bake in slow oven 30 mins. When cold, sandwich together with chocolate cream.

Chocolate Cream:

• 125g butter
• 1/2 tsp rum 1 cup icing sugar
• 60g dark chocolate

1. Melt thoroughly chopped chocolate in basin over hot water. Cool a little.
    
2. Cream butter and sugar until light and fluffy.
    
3. Stir in rum and chocolate. Refrigerate until ready to use.