Meringue Ghosts


Meringue Ghosts


4 large egg whites

225g caster sugar

1 tsp cornflour

1 tsp white wine vinegar

Handful of chocolate chips


Preheat oven to 140°C and line 2 large baking sheets with baking paper.

Put the egg whites in bowl 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 firm.

Fold in the cornflour and vinegar.

Carefully spoon the mixture into a piping bag fitted with a 2cm round nozzle, and twist the end of the bag.

Hold the piping bag upright and squeeze with even pressure pulling the bag upwards slowly.

Repeat and leave roughly 3cm between each one.

Press 2 chocolate chips into each meringue to create spooky eyes!

Bake the mini meringues for 1 hour and leave to cool.

Melt the remaining chocolate buttons and use the end of a teaspoon to paint a spooky mouth onto each meringue.

Leave to cool.