How to make Ghost Meringues

You will need:

3 Egg Whites

150g Caster Sugar

50g Dark or Milk Chocolate

Method:

1. An additional tip is to wipe your bowl with lemon juice, this will help remove any grease from the bowl. Grease will prevent the meringues from whipping up.

2. In a bowl, add the egg whites and using a whisk or electric whisk, whisk until white and it holds its shape.

3. Then add the sugar a tablespoon at a time, whisking for a couple of seconds after each addition to make sure it is incorporated.

4. Once all the sugar is whisked in, pipe onto a pre-lined baking tray. Pipe a large blob then a smaller one on top, keeping the tip that forms on top for the tail at the back of the head of the ghost.

5. Bake in a pre-heated oven at Gas 1, 140C or 120 fan assisted for 1 hour. Once the hour is up, turn the oven off and leave the meringues to cool down in the oven.

6. Then melt the chocolate in the microwave for 20 seconds at time until melted.

7. Use a toothpick to draw on the ghost face to the meringues, 2 small blobs for eyes and a larger one for the mouth. Allow to cool for 30 mins to set the chocolate.