Mini meringue ghosts recipe

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  • Serves Makes 20 ghosts
  • 30 mins to prepare and 2 hrs 20 mins to cook
  • 45 calories / serving
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Preheat the oven to gas 2, 150°C, fan 130°C. Beat the egg whites with a pinch of salt until they form soft peaks, then gradually add the sugar and vanilla extract, constantly beating until the mixture is firm and glossy. Transfer to a piping bag with a large plain nozzle.

Pipe 16-20 ghosts onto a baking tray lined with nonstick baking paper. The meringues will increase in size as they dry out. Reduce the oven temperature to 100°C and bake for about 2 hours until the meringues are crisp on the outside, leaving the oven door open a crack. The meringues should not brown. If necessary, reduce the oven temperature to 80°C and let them dry out for a little longer. Turn the oven off and leave the meringues in there until is has cooled. 

Melt the chocolate over a bain-marie and put into a freezer bag. Cut off a corner to make a tiny hole and pipe two eyes on each ghost.

Leave to dry before serving.

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  • Ingredients

  • 4 egg whites
  • a pinch of salt
  • 160g sugar
  • 1/2tsp vanilla extract
  • melted chocolate for the eyes
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  • Energy 187kj 45kcal 2%
  • Fat 6g 9%
  • Saturates 1g 5%
  • Sugars 10g 11%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 9.7g Protein 0.7g Fibre 0.1g

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