Preheat the oven to 280 F/ 140 C

Line a rectangular baking tray with parchment paper. Spray with nonstick spray.

Beat egg whites on medium speed until stiff peaks form.

Add sugar slowly (1 TBS at a time) over 20 minutes until white stiff glossy peaks form. Add the vanilla essence and incorporate.

Chop the halva into small pieces. Add it to a bowl along with the almonds slivers and chocolate chips. Add the flour and toss to coat.

Gently fold the flour, halva, and chocolate mix into the meringue and mix gently with a spatula.

Spread the mixture on the baking sheet. Bake for 30 minutes. Turn the oven off and let it cool in the oven for 30 minutes.

Remove from oven and store in a cool place till you assemble the sundaes.

Place the meringue cookie dough into a 10 mason jar until they are halfway full.

Before serving top the sundae with a scoop of vanilla ice cream and some chunks of meringue. Garnish with a fresh mint leaf.

SERVES 10