Ghost Meringues Recipes

MERINGUE BONES AND GHOSTS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
• Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
• Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
• Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
• Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

MERINGUE GHOSTS

Steps:

• Heat oven to 200°F. Line 2 cookie sheets with parchment paper. In small bowl, combine egg whites and cream of tartar; beat at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until meringue is very stiff and glossy, and sugar is dissolved.
• Use disposable decorating bag or gallon-sized resealable food storage plastic bag with 1/2-inch hole cut in bottom corner. Spoon meringue into bag; twist top to partially close bag.
• Squeeze bag to pipe meringue into 4-inch ghosts on parchment paper-lined cookie sheets. Place 3 chocolate chips in each ghost for eyes and mouth. Place cookie sheets on center rack in oven.
• Bake at 200°F. for 2 hours. Cool 10 minutes or until completely cooled. Remove cookies from parchment paper.

GHOST MERINGUES

Steps:

• Preheat the oven to 275 °F (135°C) and line a baking sheet with parchment paper or a silpat mat.
• Using a stand mixer fitted with the whisk attachment, mix the egg whites at medium speed, while slowly adding in the sugar 1 tablespoon at a time.
• Add the vanilla extract and mix at medium-high speed until stiff peaks have formed.
• If using parchment paper, place a little meringue on the underside of the parchment paper at each corner on the baking sheet to keep the parchment paper from sliding.
• Transfer the meringue to a piping bag. It's easier to add the meringue mixture to the piping bag if you place the bag in a tall glass. Fold the plastic over the edges to make a wide opening and spoon it in the meringue with little to no mess. Then fold over the sides and press the mixture towards the tip.
• Begin making mounds, by holding the bag perpendicular to the lined baking sheet. Press gently, using even pressure, and pipe about a 1-inch (2.5-cm) mound (about the size of a Hershey kiss).
• Bake for 1 hour, then turn off the oven and let the meringues cool to room temperature, about 1 hour, inside of the oven with the door closed.
• Take the meringues out and add two small dots to the meringues using the black food marker to resemble eyes.
• Transfer the ghosts to an airtight container and store them at room temperature for up to 3 days.

GHOST MERINGUES

Steps:

• Position oven racks in the middle and top shelf of the oven. Preheat over to 200º F. Line 2 baking sheets with cooking parchment paper.
• In a large metal or glass bowl, using an electric mixer set on low speed, beat egg whites and cream of tartar until foamy. Increase the mixer speed to medium-high, add the salt, and continue beating until soft peaks form. Beat in the vanilla extract.
• Slowly, add the superfine sugar, 1 tablespoon at a time. Beat until the meringue forms stiff, glossy peaks. Sift the powdered sugar over the meringue, for a third time. Using a rubber spatula, gently fold the powdered sugar into the meringue, until fully incorporated. Do not overmix or the meringue will deflate.
• Transfer the meringue to a pastry bag. Pipe 12 ghosts (about 3-inches high) onto each prepared baking sheet. Press two mini chocolate chips into the face of each ghost to form the eyes.
• Bake for 2 hours, or until the meringue ghosts are very white and crisp. When crisp, turn off the oven and let the meringue cool in the oven for at least 2 to 3 hours or overnight.
• Store at room temperature in an air tight container. Serve.

MERINGUE GHOSTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the sugar in a small roasting tray lined with baking parchment. Shake to level out the sugar and heat in the oven for about 5 mins until hot but not melting. This helps stabilise the egg whites and give a smooth and glossy meringue.
• Beat the egg whites with the cream of tartar using an electric mixer. Whisk slowly at first, gradually increasing the speed until the egg whites are at the stiff peak stage, about 5 mins. It's important not to over-whisk the egg whites. Remove the sugar from the oven as soon as the eggs whites are stiff.
• Reduce the oven to 110C/90C fan/gas ¼, leaving the door ajar to help it cool down quickly - the meringues need to be baked at a lower temperature.
• Turn the mixer up to full speed and start adding the sugar, one tablespoon at a time. You want the egg whites to maintain their volume as you keep adding sugar - if you see it starting to collapse, stop adding sugar and allow the mixture to stiffen and rise before adding the rest, a spoonful at a time.
• Once all the sugar has been added, keep whisking until you have a stiff and glossy mixture. It's ready to use when it holds its shape, usually about 2-5 mins after you add the last of the sugar. You should also be able to see peaks in the mixture when you remove and upturn the whisk.
• Add the pumpkin spice flavouring to your meringue if using, and gently fold it through the mixture. Do this by hand rather than in the mixer.
• Spoon your flavoured meringue into piping bags - one batch should fill two bags - shaking the mixture down to the bottom of the bag. Try to get rid of any big air bubbles you can see at this stage, but don't be too rough with the mixture.
• Cut parchment to the size of your baking trays. Cut off the bottom inch of the piping bag (about a 50p sized hole) and squeeze small dollops on to the corner of your baking trays to stick the parchment down.
• Hold the piping bag with both hands, placing one hand at the top of the bag and your other hand halfway down the bag. Hold the bag steady, about 2cm above the tray, and squeeze the bag from the top to start forming the body of your ghost. Keep the bag completely still while squeezing, using your lower hand to keep the bag steady.
• Stop squeezing once the meringue hits the tray. Lift the piping bag a tiny amount, without creating a break between the meringue on the tray and the meringue left in the piping bag. Drop the bag back down again and squeeze gently to form the top part of the ghost's body. Lift the piping bag straight up to leave a peak on the top of your ghosts' heads. This will take a bit of practice so don't worry if you don't get it right the first time, just keep going and get a feel for it! Repeat until you have piped all of your mixture - be sure to work quickly as your mixture will loosen over time. Find our tips for piping perfection below.
• Bake for about 40-50 mins until crisp on the outside and soft in the middle. Leave to cool completely on the baking trays. Once cooled, draw two big, droopy eyes and an open mouth. If you don't have an edible pen, you can gently melt 50g dark chocolate in a microwave and use a small paint brush to paint on the faces. Will keep for up to two weeks in a loosely covered container.