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.