Quick Tips,  Recipe,  sweet

Meringue Ghosts

We have reached that time of year when the air is getting colder and the nights are drawing in (I realise I sound just like my Gran saying that) but the strange thing is – I’m actually really looking forward to the cosy nights this year! I was chatting to someone recently who said they were ‘mourning lock down’ and something about it stuck with me. I wouldn’t say I was ‘mourning’ it, but there are parts of it I certainly miss. I managed to keep a sense of normality throughout ‘lock down’ as I was in work part-time looking after vulnerable and key worker’s students. However, now I’m back full time I do miss that safety and security of being home much more and I guess heading into the winter, it’s that that I’m looking forward to. And obviously lighting 39473 candles a day, the log fire and lots of blankets!

Anyway, it’s the ghost meringues you’re here for!

This recipe will make around 25-30 little ghosts, obviously it will depend how big you pipe them. Mine are around an inch in diameter, if yours are bigger just remember to bake them a little longer.

Ingredients:

  • Egg whites from 4 large eggs
  • 200g Caster sugar
  • 1/4tsp cream of tartar

Tools:

  • Large piping bag
  • Large round nozzle (you could use the bag without a nozzle – they just wont be as round)
  • To decorate – either a food safe pen or black food colouring.

How to:

Wipe around your bowl and whisk with a drop of vinegar to make sure there is no grease left behind – this could prevent the eggs whipping well.

1. Whip the egg whites in a mixer with the whisk attachment until you reach stiff peaks (you should be able to hold it over your head)
2. Add the sugar slowly, a spoonful at a time, followed by the cream of tartar
3. Mix on a medium speed until you can’t feel any gritty sugar when you rub the mixture between two fingers. As you mix you should see the whites getting thick and silky.
4. Pipe the mixture out onto a baking sheet lined with paper. 

A useful tip here is to make sure your piping bag is twisted at the top to prevent any meringue spurting out and make sure you hold it vertical when you pipe.

Holding the piping bag vertical and about 1cm from the paper, gently squeeze the meringue out, lifting the bag up vertically as you do – When they are the size you want, stop squeezing but continue to lift the bag, this will make sure that the ghosts sit upright. Don’t worry about making them all perfectly smooth, I find they have much more character with wobbly bits!

5. Bake in the oven for 90 minutes at 100degrees. They should easily pull away from the baking paper when cooked – if they are sticky continue to cook and check every 5 mins or so.
6. When the time is up, turn the oven off and leave them in there to cool – this will help prevent cracking.
 
These guys look great on cakes and cupcakes!

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