Friday, 8 October 2010
With Halloween fast approaching (where has this year gone??) I decided to make some little meringue ghosts. Meringue is really easy to make and you can form it into so many different shapes - I thought it would be the perfect medium to make ghosts from.
Here's my basic meringue recipe:
3 egg whites
75g caster sugar
75g icing sugar
Food colouring (optional)
Perheat the oven to 140C (fan-forced). Whisk the egg whites in a clean, grease-free metal or ceramic bowl (not plastic) until they begin to form soft peaks. This can take up to 5 minutes on a high speed with an electric mixer. Add half the caster sugar and icing sugar and continue to whisk until the sugar is mixed in well. Add the remaining sugars and beat until well combined. To check if all of the sugar has mixed into the egg whites, put a little bit of the mixture between your fingers - the mixture is ready when you can't feel any sugar granules and it is silky smooth. Line a baking tray with baking paper and pipe cones of meringue on the sheet. Bake the meringues for about an hour until they can easily come off the baking tray. The merignues will have a crisp shell and a soft fluffy centre.Cool on a wire rack then decorate if desired. I piped faces onto the ghosts with black icing gel.
Happy Baking x