Hosting a Halloween party? Looking for spooky inspiration? Here’s a simple idea that everyone loves: Halloween Ghosts.
You will need:
- egg whites
- caster sugar
- cream of tartar
- vanilla extract
Use your favourite recipe to make the meringue. There are several variations: French, Italian and Swiss. You may also have your own favourite meringue recipe, or would like to make our vegan variation.
French meringue involves whipping the egg whites to stiff peak stage, then gradually adding caster sugar. This is the most common method, and can be varied by adding vanilla, cornstarch/cornflour and vinegar to help stabilise the meringue. See a base recipe here from The Kitchn: http://www.thekitchn.com/how-to-make-french-meringue-224412
The Italian meringue method uses hot sugar syrup – combine sugar and water and bring to the boil until hard ball stage – around 120ºC or drop a small teaspoon amount into a glass of water to check (if it forms a hard ball it is ready). Whip the egg whites with some cream of tartar to stiff peaks then gradually add the sugar syrup and keep beating on a medium to high speed until thick and glossy and cool. See this recipe here: http://www.gourmettraveller.com.au/recipes/recipe-search/masterclass/2008/8/italian-meringue/
The Swiss meringue method involves dissolving the sugar in the egg whites over a double boiler. Use twice the amount of sugar to the weight of the egg whites, and then whip the mixture in your electric mixer until thick and glossy and cool. See Martha’s recipe here: https://www.marthastewart.com/313245/swiss-meringue
Place meringue into a piping bag, then make into meringue ghosts. It is best to go quite quickly and with a steady hand. Start with a wider base (you need either a plain nozzle or cut a small hole in a snaplock bag) and then make swirls (around 4 per ghost).
Add cachous to each ghost for eyes to complete these ghoulish delights.
Bake in a low oven 100–110ºC/220ºF/Gas mark ½ for about an hour, then leave the oven door slightly open while the cool completely.