Halloween meringue ghosts

• 50 g powdered sugar
• 1 cold egg white
• 1 pinch of salt
• 1 squeeze of lemon juice
• Black paste food coloring

Preparation

1. Preheat the oven to 100 °C fan and line the baking tray with baking paper.
2. Beat the egg whites, salt and lemon juice with a mixer until stiff peaks form and the mixture is firm to the bite.
3. Gradually stir the powdered sugar into the beaten egg whites until you have a glossy mixture.
4. Fill the mixture into a piping bag with a large nozzle and pipe a large blob onto the baking tray, then a medium blob and a small blob on top. Pull the piping bag upwards to form a small tip.
5. Leave the ghost heaps to dry in a preheated oven at 100 °C for about 85 minutes.
6. The ghosts are baked when the surface is no longer sticky and sounds hollow when tapped lightly.
7. Remove from the oven and leave to cool thoroughly.
8. Using a thin, fine brush, carefully paint different faces on the ghosts with black food coloring (or melted dark chocolate).