halloween ghost meringues

  • 4 eggwhites
  • 1 cup (220g) caster (superfine) sugar 
  • 1 teaspoon white vinegar 
  • 24 currants
  1. Preheat oven to 120°C (250°F). Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the sugar, 1 tablespoon at a time, allowing 30 seconds between each addition. Whisk for a further 8 minutes, scraping down the sides of the bowl, until the mixture is stiff and glossy. Add the vinegar and whisk to combine. 
  2. Spoon the mixture into a piping bag fitted with a 1.5cm-nozzle. Pipe 12 ghost shapes onto 2 large lightly greased baking trays lined with non-stick baking paper. Place 2 currants onto each ghost for the eyes. Bake for 25 minutes, turn off the oven and allow meringues to cool completely before removing. Makes 12.
RATE THIS RECIPE:
Reader ratings (3.80) 321751

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox