Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spooky meringue ghosts recipe

36 ratings

Everyone will love these ghostly meringues - crispy on the outside and deliciously gooey on the inside, they're the perfect spooky sweet treat and a scarily good Halloween party idea. See method

Serves 25
30 mins to prepare and 60 mins to cook, plus cooling
43 calories / serving
Gluten-free

Ingredients

4 large egg whites
225g (7 1/2oz) caster sugar
1 tsp cornflour
1 tsp white wine vinegar
handful dark chocolate chips

Each serving contains

Energy
180kj
43kcal 2%
Fat
0g 0%
Saturates
0g 1%
Sugars
10g 11%
Salt
0g 1%

of the reference intake
Carbohydrate 9.9g Protein 0.7g Fibre 0.1g

Method

Preheat the oven to gas 1, 140°C, fan 120°C. Line 2 large baking sheets with baking paper. Put the egg whites in a clean dry bowl and with an electric whisk, whisk to stiff peaks. Add 1 tbsp of the sugar and whisk back up to stiff peaks. Continue adding the sugar in this way until it’s all added and the meringue is silky and firm. Finally fold in the cornflour and vinegar.
Use a little of the meringue mixture to stick the baking paper to the baking sheets, a dot in each corner. Carefully spoon the rest into a piping bag fitted with a 2cm round nozzle, and twist the end of the bag. Holding the piping bag upright squeeze with even pressure pulling the bag upwards slowly as you do so. You want a meringue of around 9cm high with a pointy peak on the top. Repeat, leaving at least 3cm between each one. Gently press 2 chocolate chips into each meringue to create eyes.
Bake the mini meringues for 1 hr, until they are crisp to touch and easily peel off the paper. Turn off the oven and leave inside to cool completely, ideally overnight.
Melt the remaining chocolate buttons in the microwave. Then use the end of a paintbrush or teaspoon to paint a ghostly mouth onto each meringue. Leave to cool.