Preperation time: 20 minutes

Cooking time: 90 minutes

Serves: 20 ghosts

Ingredients:

2 happy egg whites

100g caster sugar

Method:

Meringue Ghosts

Meringue Ghosts

  • Whip the happy egg whites until soft peaks are formed. Adding the caster sugar, continue whipping until firm peaks are formed. Spoon the mixture into a piping bag.
  • Place a sheet of grease proof paper onto a baking tray and pipe the ghost shapes onto the grease proof paper.
  • Bake in a preheated oven at 80°C/176°F/Gam Mark ¼ for 1 ½ hours

Tip: If your oven doesn't have a temperature setting this low, bake at 100°C/212°F/Gas Mark ¼ for 1 hour.

  • Leave to cool on a rack.
  • Melt a little chocolate and use a toothpick to draw eyes and mouths.

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