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Serves
30
Prep
25
mins
Cooking
60
mins
Find a recipe

Halloween Ghost Meringues

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Directions
Step 1

Preheat oven to 120C. Grease a baking tray and line with baking paper.

Step 2

Beat the egg whites in an electric mixer on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar a little at a time and continue to beat until the meringue holds stiff peaks. Fold through vanilla essence.

Step 3

Spoon meringue into a piping bag fitted with a 2cm fluted tube and pipe in a swirling motion to form a ghost, ensuring each meringue is 2cm apart. Bake for about 45-60 minutes. Cool in the oven with the oven door slightly ajar.

Step 4

Using the back of a teaspoon, dip into melted chocolate and carefully dab on three small dots to make the eyes and mouth of the ghost.

Ingredients
  • 4 large egg whites
  • 1/2 tsp McKenzie's Cream of Tartar
  • 1 cup caster sugar
  • 1 tsp vanilla essence
  • 50g dark chocolate, melted

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Related Products


  • McKenzie's Cream of Tartar 125g

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