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!
- 4 egg whites
- 225g caster sugar
- ½ tsp vanilla extract
- 1 x 300g tin raspberries in syrup
- 100g seedless raspberry jam
- edible silver balls
- 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.
I am hosting a month long Halloween Link Party to celebrate Crafty October and would love for you to share your Halloween ideas – crafts, recipes, costumes, parties…anything goes, as long as it is family friendly! It’s my favourite time of year, (as you may well know!) and I can’t wait to see what you link up!