Wednesday, 16 October 2013

Cake'n'Bake Wednesday: Meringue Ghosts

Here's the final of my "Trick or Treat" themed bakes from Cake'n'Bake Club's October 2012 meeting. I had some egg whites leftover from my pumpkin pie mixture that I needed to use up, and thought that these meringue ghosts would be a great way to do just that. And I really like baking things for Halloween. So here are my meringue ghosts!

Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Makes 18 ghosts

2 egg whites, room temperature
60g golden caster sugar
60g icing sugar
Coloured sugar ball decorations for the eyes

  1. Preheat the oven to gas mark 1, and line a baking sheet with greaseproof paper.
  2. Whisk the egg whites to stiff peaks, then add the caster sugar a little at a time, whisking well between each addition to ensure the sugar has dissolved. By the time you've whisked in all of the caster sugar, you should have a really thick, pillowy and glossy meringue.
  3. Gently fold in the icing sugar with a spatula until it's all mixed in, then spoon the meringue into a large piping bag. 
  4. Snip of the end of the piping bag and pipe hap-hazard spirals onto the baking sheet, about 2 inches tall. Carefully stick two sugar balls into each meringue pile for eyes.
  5. Bake the meringues for 1 hour 30 minutes, then turn off the oven and allow them to come to room temperature with the oven door still closed. This will ensure you have super crisp, super yummy meringues!

Happy Thoughts

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