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Meringue ghosts 13. October 2022
Trick or treat
These meringue ghosts are perfect to serve if you are having guests over for Halloween. "A lovely combination of sweetness and the spooky atmosphere of the season," Anna smiles.
Ingredient List
Skref 1
Beat the egg whites until they are white and fluffy.
Skref 2
Add sugar gradually while still beating the egg whites.
Skref 3
Add vinegar and beat the meringue until it is completely stiff and glossy and it can stand in steady peaks.
Skref 4
Line a baking tray with baking paper and transfer the meringue to a piping bag with a large round nozzle.
Skref 5
Pipe meringue ghosts in different heights on the baking paper and bake them at 80 degrees for an hour.
Skref 6
After an hour, turn off the oven and put a tea towel in the opening of the oven, allowing the meringue ghosts to cool in the oven while it cools down.
Skref 7
Take out the meringue ghosts and carefully draw on eyes and mouths with edible black marker or food colouring gel.
Skref 8
The meringue ghosts are now ready to serve. "If you do not eat all the meringue ghosts at one, they should be stored in an airtight container," Clara recommends.