Description
Light and airy meringue ghosts perfect for Halloween or festive desserts, made with simple ingredients and decorated with black food coloring for cute spooky faces.
Ingredients
Scale
Meringue
- 120 g caster (super fine) sugar
- 2 medium egg whites, at room temperature
Decoration
- Black food colouring gel or paste for the eyes and mouth
Instructions
- Preheat oven Preheat your oven to 100C/212F/Gas Mark 1/2 and line a large baking sheet with non-stick baking parchment for easy removal and even baking.
- Whisk egg whites In a spotless bowl, whisk the egg whites on medium speed until soft peaks form. Gradually add the sugar a spoonful at a time while continuing to whisk until the mixture is shiny and holds stiff peaks.
- Pipe meringue Spoon the meringue into a piping bag fitted with a 1cm round nozzle. Pipe ghost shapes onto the lined baking sheet until all the meringue is used.
- Bake meringues Place the baking sheet in the oven and bake for about 1 hour, until the meringues are crisp and lift easily from the paper.
- Cool meringues Turn off the oven and leave the meringue ghosts inside for a few hours or overnight to dry completely for the best crisp texture.
- Decorate Once cool, use a black food colouring pen or a fine paintbrush with food colouring paste to draw eyes and a mouth on the ghosts. Allow the decoration to set before serving.
Notes
- Ensure your mixing bowl is spotless and free from any grease to allow the egg whites to whisk properly and achieve stiff peaks.
- Use either a black icing pen or a small paintbrush with food colouring paste for decorating the features of the ghosts.
- For best results, leave the meringue to dry completely in the oven after baking, which ensures a crisp texture.
Nutrition
- Serving Size: 1 ghost
- Calories: 35 kcal
- Sugar: 6 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
