Ghost Merinques

By junerodgers

Ingredients

• Ghost Meringues
• 150 * 150ml egg whites
• 1 * 1 cup caster sugar
• 1 * 1 teaspoon white vinegar
• * silver cachous for eyes
• Makes about 30 ghosts

Details

Servings 30

Preparation

Step 1

Preheat oven to 120c. With a perfectly clean mixer and beater, beat egg whites until stiff peaks form. Gradually add the caster sugar and vinegar until it becomes thick and glossy.

Placing “eyes” on ghosts

Place mixture in a plain 1.5cm nozzle fitted piping bag and pipe ghosts using a swirl action onto a baking tray lined with non stick paper. With tweezers place 2 cachous in place of eyes and bake for 25 minutes. When done, turn off the oven and leave to cool with the door ajar.