Meringue Monsters

Makes 2 large sheets of meringues

These are just some of the shapes you could make, but once you get started, your own creativity will take over and you’ll make all sorts of monster shapes! These are so freeing and fun to create. It’s very difficult to actually go wrong.

Meringue:

• 120g (4 oz) aquafaba/canned chickpea water

• Pinch of cream of tartar (optional)

• 210g (7.4 oz) caster or granulated sugar

• Vegan gel food dyes

• Edible glue (or similar, or just mix a little icing sugar and water to a paste)

• Edible eyes

1 Preheat the oven to 100°F/210°F/Gas ¼. Add the aquafaba to a stand mixer fitted with the balloon whisk attachment (you can use an electric whisk, but you will be whisking for a long time, so a stand mixer is ideal). Mix on high speed until you have soft peaks, then whisk in the cream of tartar, and then gradually add the sugar, 1 tbsp at a time, whisking for about 30-60 seconds after each addition. It is important to add the sugar very slowly so that it all dissolves properly.

2 When all the sugar has been incorporated (the meringue should feel smooth, not gritty between your fingers), divide the meringue between different bowls depending on how many colours you want. Stir the gel food dye into each bowl until evenly distributed.

3 Pipe shapes for different monsters onto baking paper or a silicone mat. See below for a few ideas.

4 Bake for 45-60 minutes for meringues that are gooey in the centre; or 1 hour 30 minutes, then switch off the oven and leave the oven door closed for a few hours for completely crisp and dry meringues.

5 Use edible glue or icing sugar mixed with water to stick the edible eyes to the meringues.

Meringue Ghosts:

• Fill a piping bag with meringue, cut a medium tip and pipe meringue kisses. Using your fingers, pinch the sides to create little arms, or pipe on little arms.

Tall Ghosts With A Rippled Effect:

• Alternate between squeezing your piping bag and then stopping while working your way upwards.

Worms:

• Squeeze more at the beginning so that the head of the worm is bigger, then gradually squeeze less as you move down the tail.

Note:

This is better baked until completely dry in the centre, and they are more prone to getting sticky on the outside when exposed to humidity. You can always put them back in the oven on a low heat, and this will make them dry again.

Recipe from Celebrate with Kim-Joy by Kim-Joy (Quadrille, £20) Photography ©Ellis Perrinder.