55 g (¼ cup) caster sugar melted dark chocolate, to serve
Separate 2 eggs and reserve 1 egg white. (Discard the other egg white or use it for another recipe.) Whisk the 2 egg yolks in a bowl with butter, honey and remaining egg. Sift flour, baking powder and spices into a bowl and combine. Make a well in the centre, add egg mixture and gradually combine. Cover and refrigerate for 1 hour.
Preheat oven to 180°C. Line 2 oven trays with baking paper. Using damp hands, shape tablespoonfuls of mixture into 24 balls and place on the trays. Flatten them slightly and bake, swapping the trays halfway, for 15 minutes or until cooked through and golden. Transfer to a wire rack to cool.
To make meringue, whisk reserved egg white with sugar to soft peaks, then spread 1 tsp meringue mixture over each biscuit. Drizzle with chocolate and allow to set before serving.