Halloween Ghost Meringues
Halloween Ghost Meringues
Serves
30
Prep
25 mins
Cook
60 mins
Step 1
Pre-heat oven to 120°C. Grease a baking tray and line with baking paper. 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 2
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 3
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.
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McKenzie’s Cream of Tartar 125g
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