Spooky Meringues

Brendan's Spooky MeringuesIngredients

  • 4 large, free-range egg whites
  • pinch salt
  • 225g/8ozs caster sugar
  • 1 ½ tablespoons of cornflour. sifted
  • 1 ½  tsps vanilla extract

Preparation method

  1. Preheat the oven to 55C/130F/Gas 1.
  2. Beat the egg whites and salt together in a stand mixer bowl until soft peaks form when the whisk is removed.
  3. Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed – allow 3 seconds between each addition
  4. Add the cornflour and vanilla extract and just whisk to combine.
  5. Put a 1 ½cm plain nozzle into a piping bag and fill to ¾ full with the meringue mixture.
  6. Pipe out the ‘spooky’ meringues onto 2 trays lined with non-stick parchment. Leave a ½”/1cm space between each figure – see photo for ideas. Transfer to oven and allow to bake/dry out for at least 4-5 hours, or just them on the low setting overnight to maintain their whiteness.
  7. When cold, pipe mouth shapes onto head area, and in the eye area, or use chocolate chips for the eyes.
  8. Great fun to make with a young audience, or to offer at Halloween trick or treat, or at any time.

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