Halloween meringue ghosts
Do you believe in ghosts? No? Then I'll prove you wrong right here and now. With just a few simple steps, you can conjure up your own little ghosts in your oven. Sugar-sweet with simple faces, young and old can help with the preparation and at the same time it's fun for the whole family. Let's go on a journey into the world of ghosts.
Preparation time 15 minutes
Cooking time 85 minutes
Ingredients
Ingredients for 12 portions
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
- Preheat the oven to 100 °C fan and line the baking tray with baking paper.
- Beat the egg whites, salt and lemon juice with a mixer until stiff peaks form and the mixture is firm to the bite.
- Gradually stir the powdered sugar into the beaten egg whites until you have a glossy mixture.
- 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.
- Leave the ghost heaps to dry in a preheated oven at 100 °C for about 85 minutes.
- The ghosts are baked when the surface is no longer sticky and sounds hollow when tapped lightly.
- Remove from the oven and leave to cool thoroughly.
- Using a thin, fine brush, carefully paint different faces on the ghosts with black food coloring (or melted dark chocolate).
