Ghosts

Irish Examiner - Weekend - - Food -

A driz­zle of white vine­gar 4 egg whites 110g of caster sugar 115g of ic­ing sugar, sieved A spoon of choco­late ganache or choco­late ic­ing in a pip­ing bag Wipe all of the uten­sils that you are us­ing with the vine­gar. This will help you get a light and fluffy re­sult when beat­ing the egg whites as the vine­gar will re­move any traces of oil that stops the eggs from ris­ing.

Pre heat your oven to 110 de­grees and line a bak­ing tray with parch­ment.

Whisk the egg whites un­til stiff peaks form then add the caster sugar a quar­ter at a time beat­ing slowly. Add the sieved ic­ing sugar a quar­ter at a time. You want the fi­nal mix­ture to be very stiff and to stand up well when spooned or piped onto the bak­ing tray.

You can use a spoon and put a few blobs of the meringue mix­ture on the bak­ing sheet and swirl it up or use a pip­ing bag with a large round noz­zle, for a neater re­sult.

Bake for about an hour and a half un­til the ghosts are crisp.

Al­low them to cool on a wire rack. Once cool, dec­o­rate them by adding mouths and eyes by pip­ing on choco­late ganache. You can make ganache with equal amounts of choco­late and cream heated to­gether and then cooled. You will only need a small amount.

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