Preparation

• Meringues:
  
  Grease and flour 17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt until stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8 individual circles.
  Bake in 250 degree oven for 1 1/2 hours or until light golden. Turn off oven; let stand in oven for 1 hour.
  In food processor fitted with metal blade or in blender, blend ginger with sugar. Whip cream until soft peaks form; gradually beat in half of the ginger sugar until firm. Break two of the meringues in small pieces; fold into whipped cream. Pack into airtight container and freeze for 4 hours or until set, or for up to 5 days.
  Let ice cream soften in refrigerator for about 20 minutes before using.
  
  SATIN CHOCOLATE SAUCE:
  Combine chocolate, corn syrup, remaining ginger sugar and milk in a saucepan. Heat over medium heat until melted, while stirring constantly.
  Remove from heat and stir in the butter.
  Stores well for up to a month in refrigerator.
  
  To assemble, place meringues on individual plates; top with scoops of ice cream and drizzle with chocolate sauce.