Ghost Meringues

in Recipes

Ghost Meringues are terrifyingly cute heaps of sweetened meringue decorated with adorable candy eyes and/or mouths. This recipe is sure to be a hit both for the young and young at heart. For children just remove coffee from the recipe and serve with cocoa. Serve these at your Halloween party or for your kids on Halloween morning and watch them disappear.
INGREDIENTS:
  • 4 eggs
  •  1 cup (200g) of caster sugar
  • cream of tartar
  • 1 teaspoon of coffee
  • baking decorations (or Chocolate chips) for eyes and a mouth
  • eye of newt and tail of snake
METHOD:

If you’ve never made meringue before, don’t be scared. A few tricks ensure perfect ghosts, every time. First, make sure your bowl and whisk are completely dry and free of grease. The second trick is to separate your whites and yolks while the eggs are cold, then leave in a bowl to warm up to room temperature.

Separate 4 yolks (the rule is 50g/quarter cup of sugar per egg white in order to get crisp and crunchy meringues). Save the yolks for a witch’s spell, or whatever else suits your fancy.

Get a cup (200g) of caster sugar, or make your own by running the same amount of table sugar through a blender. Feel free at this point to cackle ghoulishly. Slowly add your sugar to your whites while whisking furiously, as if vampires were attacking you.

A pinch of cream of tartar can be used to stabilize the whites. Lastly make a few turns of the Apollo Chef Manual Coffee Grinder to give your ghosts a slightly off-white color and rich coffee taste. Recite incantations from the witches in Macbeth.

If the meringue feels gritty, the sugar has not fully dissolved, so keep on whisking like a mad Dr. Frankenstein.

Once your meringue is made, use a piping bag (a regular plastic bag with the corner cut out will work in a pinch), and pipe out your scary, amorphous ghost meringues about 2 inches tall. Use some baking decorations for eyes and a mouth (find these in any baking aisle at a grocery store). Chocolate chips work great, too.

Bake slowly at very low heat for an hour to an hour and a half, until your ghosts are light and crispy. Cool well after that. To serve pour out a cup of steaming hot coffee and place a meringue ghost menacingly on the top. This is also the only occasion where we won’t tell anyone if you put some pumpkin spice in your coffee ;)

Happy Halloween!!!


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