meringue ghosts



Last year, I picked up Zoe Sugg's latest book 'Cordially Invited', as soon as it arrived I flicked to the autumn/Halloween section and had to try this recipe! Meringue has a reputation for being super difficult to make, but they're actually really simple if you have the right tools and a little patience, it only takes two ingredients (a third for their spooky faces!) to make a yummy treat that's always good to eat!



INGREDIENTS: 

150g caster sugar
3 egg whites - be sure to remove every trace of yolk!
1 tube black writing icing for their spooky faces


METHOD: 

Preheat your oven to 150◦C/ 130◦C fan

Pop your egg whites in a clean dry bowl and whisk until foamy peaks form (if you have an electric mixer, use it and save your arms!), once you have your foamy peaks, slowly add your caster sugar, a little at a time. You want to whisk the mixture until it turns white and glossy. You can tell you've mixed the sugar in enough when the granules have completely dissolved.

Gently spoon your meringue mix into a piping bag with a wide nozzle. If you don't have a wide nozzle, you can also cut a hole in the bottom of the bag. Pipe your ghosties out on a baking tray lined with baking/parchment paper. You want to do a bigger blob at the bottom getting thinner and ending with a point. 

Bake your ghouls in the oven for an hour. Once the hour is up, turn the oven off and allow your meringues to cool in the oven (this will avoid cracks appearing in your spooks).

Once they're completely cool, you can remove your ghosts from the oven and give them their spooky faces!



I love the way these ghosties came out! I've been adding them to desserts and will for sure have them at my Halloween party!


If you're looking for more year round fun, you can order Cordially Invited here:


- Oldies but goldies -