These meringue ghosts are absolutely easy to make and even easier to eat! If there’s only one Halloween recipe you make this year, make it this one. It is perfect to do with children as it is so easy, and you should let them have a go at piping the ghosts. One nice way to serve them is with different dipping sauces, so try some of these to make your Halloween spooky and yummy!
Blood sauce: Crush red currants and raspberries together (frozen if you can’t find fresh) and sprinkle with sugar. Cook them together for around half an hour until gooey and falling apart. Leave to cool. Once cooled, strain through a sieve so the liquid is clear. If this is too runny, mix a bit of corn-flour with water and add to the mixture. It should be deliciously blood-coloured!
Gruesome green goo: This one is very sickly and a bit yucky looking, but really, really tasty. Mix a can of condensed milk with equal quantities of double cream and heat together. This can be boiled as it is double cream, not single. Drop a couple of bits of green food colouring in and mix up. Continue adding until the mixture is a lovely dark green colour.
Swamp sauce: Roughly chop up 300g of dark and milk chocolate. (Use whatever quantities you prefer of each.) Add 80ml of milk and heat through until most of the chocolate has melted. Leave some of the chocolate in lumps so it looks like lumpy, brown, goo. This will add to the ‘Swamp’ effect!
Preparation time: 5 minutes (also 5 minutes for sauces)
Cooking time: 1.5 hours for meringues, 10 minutes for sauces.
- 5 large egg whites at room temperature
- 115g caster sugar
- 115g icing sugar
- A handful of dark chocolate chips for eyes
Method of Preparation
Preheat the oven to 110C and line some baking sheets with greaseproof paper.
Tip the eggs into a mixing bowl and whisk briskly with an electric beater until stiff peaks are formed.
Add the caster sugar in a desert spoon at a time, allowing a good 5 seconds between each spoon for the sugar to be beaten into the eggs.
Gradually sift the icing sugar into the mixture and gently fold the sugar into the eggs.
Pop the mixture into a piping bag. Pipe ghost-like shapes onto the baking sheets.
Bake for 1.5 hours in the oven. Whilst still warm, pop in the chocolate drops for the eyes.