Spooky Meringue Ghosts!!

These cute little ghosts will sweeten up even the scariest ghouls!

Perfect for halloween fun this weekend ooooooohhhhhhhh!

 

MAKES 20 GHOSTS

Ingredients

2 Happy Egg whites

100g caster sugar

a little chocolate

 

Method

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.

Thanks to The Happy Egg Co for this recipe!