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Halloween Ghost Meringues
Makes: 6
Prep: 15 minutes
Baking: 45 minutes
Ingredients
4 large egg whites
210g caster sugar
210g icing sugar
Dash vanilla essence
10g cornflour
50g dark chocolate
Method
Line a baking tray with parchment paper and set to one side.
Preheat your oven to 120°C/100°C fan.
Into a clean dry bowl add the room temperature fresh egg whites.
Whisk for 2 minutes at full speed until doubled in size and start adding the caster sugar.
Mix until thick.
At this point start adding the icing sugar, cornflour, vanilla and mix on full speed again until thick and glossy.
Spoon the meringue into a piping bag fitted with a large round nozzle.
Stick the baking paper down to the tray with some of the mix and pipe 6 meringue ghosts on the lined tray.
Bake in the pre-heated oven for 45 minutes and then turn the oven off and let them cool fully inside.
To serve, simply melt the dark chocolate and pipe on some eyes and a mouth to finish the ghoulish ghosts.
These are gorgeous served with mixed red berries, chocolate sauce, ice-cream or whipped cream.
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