Food with JP: Meringue Ghosts

These spooky little meringues are easy-peasy to make and kids will love to get involved in making them.

I can’t wait to make them for my nephews this weekend.

Happy Halloween everyone, JP. 

Meringue Ghosts

Ingredients: (makes about 15 -20)

Whites of five large eggs

120g castor sugar

120g icing sugar

1 teaspoon of vanilla extract

Choc chips to decorate

Method:

1. Preheat your oven to 110 degrees and line two baking trays with parchment paper not greaseproof paper.

2. Tip the egg whites into a large bowl (must be a clean, dry bowl, not plastic). Beat the egg whites on a medium speed using either a hand or free standing mixer and whisk until the mixture is light and fluffy with stiff peaks when you lift the mixer paddles or whisk.

3.Then increase the speed of the mixer and gradually add the castor sugar a dessert spoon at a time continue to whisk for a few seconds between each addition of sugar.

4. When it’s ready the mixture will be thick and shiny. Then sift the icing sugar into the mixture in 3 batches so, a third at a time carefully folding into the mixture until smooth and snow like in texture.

5. Pop the mixture into a piping bag and pipe small ghost like shapes onto the lined baking trays leaving a few centimetres between each one.

6. Carefully add two chocolate chips to each ghost for eyes and pop into the oven to bake for approx 1.5 hours. 

Then turn off the oven and allow to cool completely, still in the oven. The Ghost meringues will keep in an airtight container for up to 2 weeks but I guarantee they won’t last that long!