Halloween meringue ghosts

• 100g (3 eggs) egg whites
• 220g (1 cup) white caster sugar
• ½ tsp cream of tartar
• For decorating:
• edible ink pen or black food colour gel

METHOD

1. Preheat the oven to 100C/210F/gas ¼. Pour the sugar into an ovenproof dish and place it in the oven.

2. Beat the egg whites with a handheld mixer or in the bowl of a standing mixer at high speed, until foamy. Add the cream of tartar and continue at high speed until stiff peaks form – about 10 minutes. Remove the sugar from the oven.

3. With the mixer running, start adding the sugar to the whites by a spoonful. Keep beating for a few more minutes after all the sugar has gone in order to dissolve it – it will make for a more stable meringue.

4. Prepare two flat baking trays, line them with parchment and stick the parchment to the trays with little blobs of the meringue mix. Pack the mix into a piping bag or an ordinary plastic bag with a corner cut off. Pipe the mix onto the trays from close above the tray to form blobs about 3cm (1in.) large – or any size you like – with pointy tops.

5. Bake them for 50 – 60 minutes until firm to the touch. Leave them in the oven to cool completely.

6. Draw eyes (and mouths) on the ghosts with an edible icing pen or with a thin brush dipped in the black food colouring gel.

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See also

Halloween meringue bones

Halloween chocolate eyeballs

Zombie fingers