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.