Halloween ghost meringues: light and airy for an afternoon snack
10 pers.
Ingredients · Servings 10
- 5 Egg whites
- 100 pods of powdered sugar
- 100 pods Icing sugar
- 50 Dark Chocolate Beans
Method · 3 h 15 min
- First, preheat your oven to 180°C (350°F), as indicated in the original recipe. While it's preheating, line a baking sheet with parchment paper. If you like, you can lightly mark small guidelines on the paper to ensure your meringues are a consistent size. Also, prepare a piping bag so you can easily pipe the ghosts as soon as the meringues are ready.
- Pour the 5 egg whites into the bowl of your stand mixer. Add a pinch of salt, if you like, to help them whip up. Whisk for about 1 minute, until the whites become frothy. When they start to increase in volume, add the caster sugar all at once, then continue whisking until you obtain a white, glossy, and firm mixture.
- Next, add the icing sugar to the whipped mixture. Continue whisking for about 2 more minutes, until you obtain a very firm, smooth, and dense meringue that will hold its shape well during baking. The texture should form sharp peaks when you lift the whisk. This firmness is essential for the ghost shapes to remain well-defined after baking.
- Fill a piping bag with the meringue, then pipe small ghosts directly onto the baking sheet lined with parchment paper. Pipe them by slightly overlapping the meringue to create a rounded base and then a narrower head. Space them out a little to allow for even baking. If your meringue is firm enough, the ghosts will hold their shape well and won't collapse during baking.
- Place the baking sheet in the preheated oven and bake for 3 hours. The baking time should be slow to allow the meringues to dry without browning too much. Keep an eye on them, as baking times may vary depending on your oven, and they should remain pale. When finished, the meringues should be dry to the touch and light. Carefully remove them from the baking sheet and let them cool completely before decorating.
- While the meringues cool, gently melt the dark chocolate in a double boiler or for a few seconds in the microwave, stirring regularly. Once smooth, use a fine brush, a toothpick, or the tip of a small utensil to draw the eyes and nose of each ghost. Be careful not to break the meringues. Let the chocolate set before serving.
286/pers.
Nothing is simpler or more delicious than these Halloween ghost meringues! A few egg whites, a pinch of sugar, a touch of chocolate, and the magic happens. Perfect for enjoying autumn evenings, these little ghosts combine tradition and conviviality around the table. Easy to make, they'll bring smiles to children and adults alike, for a sweet treat to share with family or friends.
