Description
Delightfully airy and sweet, these Meringue Ghosts are a perfect Halloween treat. Made with simple ingredients like egg whites and caster sugar, they are baked slowly to achieve a crisp, melt-in-your-mouth texture. Finished with cute black eyes and mouths, these whimsical ghosts are both fun to make and delicious to eat.
Ingredients
Scale
Ingredients
- 120g Caster (Super Fine) Sugar
- 2 Medium Egg Whites, at room temperature
- Black Food Colouring Gel or Paste for the eyes and mouth
Instructions
- Preheat oven and prepare tray: Preheat your oven to 100°C (212°F) or Gas Mark 1/2. Line a large baking sheet with non-stick baking parchment to prevent the meringues from sticking.
- Whisk the egg whites: In a spotless, grease-free bowl, whisk the egg whites at medium speed until soft peaks form. Gradually whisk in the caster sugar, a spoonful at a time, continuing to whisk until the mixture becomes shiny and stiff.
- Pipe the ghosts: Spoon the stiff 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 up.
- Bake and dry the meringues: Place the baking sheet in the oven and bake for about 1 hour or until the meringues are crisp and lift easily from the parchment. After baking, turn off the oven and leave the meringues inside for several hours or overnight to dry completely.
- Decorate the ghosts: Once the meringues are completely cool, use black food colouring gel or a black icing pen to add eyes and a mouth to each ghost. Allow the decoration to set before serving.
Notes
- Ensure the bowl and whisk are completely clean and free of grease to help the egg whites whisk properly.
- You can use either a black icing pen or a small paintbrush with black food colour paste to create the ghost faces.
Nutrition
- Serving Size: 1 ghost (approximate)
- Calories: 25
- Sugar: 6 g
- Sodium: 5 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
