Spooky Ghost Meringues: A Family-Friendly Halloween Recipe

This Halloween recipe is a simple way to gather the whole family in the kitchen. Join in the fun and share your creations on social media!
"Wow, this recipe is a blast! Definitely making it again next year!" –Jane Williams
This recipe is enjoyable because it allows for some fun in the kitchen! Have a good time playing chicken with the meringue mixture, holding it over each other's heads, then let your creativity shine as you use paint brushes to add eyes and a mouth to your delightful ghostly creations.
Ghost Meringue's; a Halloween recipe
Ingredients
4 large egg whites
225g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
handful dark chocolate chips
Directions
Heat the oven to 120°C.
Line 2 large baking trays with baking paper.
Put the egg whites in a clean dry bowl and with an electric whisk, whisk to stiff peaks.
Add 1 tbsp of the sugar and whisk back up to stiff peaks. Continue adding the sugar in this way until it’s all added and the meringue is silky and firm. Finally fold in the cornflour and vinegar.
Use a little dot of the meringue mixture to stick the underneath of the baking paper in each corner, to the baking trays.
Carefully spoon the rest into a piping bag fitted with a 2cm round nozzle (or cut a small whole at the end of your bag,) and twist the end of the bag. Holding the piping bag upright squeeze with even pressure pulling the bag upwards slowly as you do so. You want your meringue to be around 9cm high with a pointy peak on the top. Repeat, leaving at least 3cm between each one.
Bake the mini meringues for 45 mins to 1 hour, or until they are crisp to touch and easily peel off the paper. Leave in the oven (turned off) to cool
Melt the chocolate buttons in the microwave or Bain-marie. Use the end of a paintbrush or teaspoon to paint eyes and mouth onto each meringue.
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