RECIPE: Meringue Ghosts
200g icing sugar
4 egg whites at room temperature
1 Preheat oven to 130C with fan assistance.
2 Place the icing sugar and egg whites into the bowl of a stand mixer.
3 Mix on high for approximately 3-5 minutes until thick and glossy.
4 The whisk should leave a soft trail and should be the texture of whipped cream.
5 Transfer to a piping bag fitted with a plain nozzle.
6 Line a baking sheet with parchment.
7 Pipe ghost shapes by swirling the meringue gently, leaving 1cm space between each meringue.
8 Slot a lollypop stick underneath each piped meringue. Add two raisins to each meringue for the eyes.
9 Place the meringues into the oven, and immediately reduce the heat to 120C and switch off the fan.
10 Refrain from opening the oven during the cooking time.
11 For soft and chewy meringues bake for 30-40 minutes.
12 For dry and crispy meringues bake for 1 hour.
13 Allow meringues to cool on the tray before very gently removing.