( MAKES 24 )
Use a tube of black icing or piping gel to decorate faces on to the finished ghosts. They will keep well for a week stored in an airtight container.
- Preheat the oven to 100C.
- Place the egg whites into a spotless mixer bowl. Whisk until the egg whites are foamy.
- Turn off the mixer, add the cream of tartar, and continue beating on a medium-high speed until the whites reach soft peaks.
- Start adding the caster sugar a few spoonfuls at a time with the mixer running. Once all of the sugar has been added, mix in the vanilla.
- Continue to whisk the egg whites until they are very thick, glossy, and a shiny white colour. When you stop the mixer and lift the whisk out of the whites, the whites should have a very stiff peak. This process will take about 3 to 4 minutes.
- Line 2 trays with baking paper. Spoon the meringue mixture into a piping bag tted with a 6mm (1/4 inch) round piping nozzle, or if you don’t have this, pour into a large zip-lock bag with a 6mm hole cut in the corner. Pipe your meringue into ghost shapes. Approximately 12 ghosts onto each baking sheet for a total of 24 meringue ghosts.
- Bake the meringues in the preheated oven for an hour. After an hour, open the oven door and continue to cook for 30 minutes, then turn the oven off but leave the door open.
- Use black icing to give each ghost two dots for eyes and a mouth.