ghost meringues

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, 1 tablespoon at a time, allowing 30 seconds between each addition. Whisk for a further 8 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 2 large lightly greased baking trays lined with non-stick baking paper. Place 2 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.