Ghost meringues

Sunday Tasmanian - Tassie Living - - TASTE -

4 egg­whites 1 cup ( 220g) caster su­gar 1 tea­spoon white vine­gar 24 cur­rants

Pre­heat oven to 120° C. Place the egg­whites in the bowl of an elec­tric mixer and whisk on high speed un­til stiff peaks form.

Add the su­gar, one ta­ble­spoon at a time, al­low­ing 30 sec­onds be­tween each ad­di­tion. Whisk for a fur­ther eight min­utes, scrap­ing down the sides of the bowl, un­til the mix­ture is stiff and glossy.

Add the vine­gar and whisk to com­bine.

Spoon the mix­ture into a pip­ing bag fit­ted with a 1.5cm- noz­zle.

Pipe 12 ghost shapes onto two large lightly greased bak­ing trays lined with non­stick bak­ing pa­per. Place two cur­rants onto each ghost for the eyes.

Bake for 25 min­utes, turn off the oven and al­low meringues to cool com­pletely be­fore re­mov­ing.

Makes 12.

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