Delicious little meringue treats – perfect for Halloween. Can also be used as cake toppers. Warning: Moorish – you may eat the lot in a day (but if not, they keep well for a few days at room temperature)
3 large egg whites
1/2 tsp cream of tartar
140g Caster sugar
1 tsp vanilla sugar (we use [url href=”http://www.scandikitchen.co.uk/product/torsleff-vaniljesukker-100g/”]Tørsleffs[/url])
2 squares of dark chocolate
In a clean bowl, add the egg whites and start whisking (really, you should use a mixer for this or you will be whisking for a very long time. Handy if you want very large muscly arms, though).
When the egg white turns foamy, add the cream of tartar and whisk on high speed. When soft peaks start to appear, begin to add the sugar – little by little. Add the vanilla sugar also.
Whisk on high speed until you have a very firm mixture. You will know it is done when you can no longer feel the sugar in the mixture (taste a little – if its really grainy, it’s not done yet).
Turn the oven onto 150 degrees and prepare a flat baking tray with baking parchment.
Add the mixture to a piping bag and cut a 1 1/2 cm hole at the end. Pipe out little 5-6 cm tall ‘ghosts’ – try to keep them as straight as possible or they may tilt in the oven during cooking. You will get around 20-25 ghosts from this mixture.
Put the ghosts in the oven and immediately turn oven down to 100 degrees. Leave to bake for 1 1/2 hours – after which you turn off the oven and leave the ghosts to cool down in the oven.
When the ghosts are completely cooled, melt the chocolate and using a little piping or plastic bag, pipe eyes and mouth on your little creations.