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.