Meringue Ghosts
Home » COOK » Recipes » Holiday Recipes » Halloween Recipes »Welcome to Day 29 of Crafty October – a month of Halloween ideas at The Purple Pumpkin Blog! Don’t forget to check out last year’s ideas if you need more inspiration.
Today I’m sharing something that I made a few years ago – Meringue Ghosts!
To make them, all you need is some meringue (recipe below) which you then pipe out into ghost type shapes – or if you don’t have a piping bag, you could use a plastic food bag with the corner snipped off, or you could just dollop the shapes with a spoon! A couple of edible silver balls make the eyes and then bake. I served these with a raspberry sauce. I have also used meringue to make bones for a Halloween party buffet!
Meringue Ghosts
Ingredients
- 4 egg whites
- 225 g caster sugar
- ½ tsp vanilla extract
- 1 x 300g tin raspberries in syrup
- 100 g seedless raspberry jam
- edible silver balls
Instructions
- Preheat the oven to 110C/225F/Gas ¼.
- Line a baking sheet with greaseproof paper
- Whisk the egg whites in a bowl until stiff.
- Gradually whisk in the sugar and vanilla extract until the mixture stands in peaks.
- Spoon the meringue into a piping (or food) bag and pipe swirls of various sizes to make ghosts onto the baking sheet.
- Add the silver balls for eyes.
- Bake for 1½ hours until dry.
- Cool on a wire rack.
- Press the raspberries and syrup through a fine sieve into a saucepan.
- Add the jam and heat gently until it melts, stirring regularly.
- Serve the raspberry sauce on the side, or dripped over the meringue ghosts.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
