Ghosts from Meringue

Ingredients for Making Meringue Ghosts

For meringues

  1. Egg whites 2 pieces
  2. Sugar 100 grams

To decorate

  1. Bitter chocolate 1-2 slices
  • Main Ingredients Eggs, Sugar


Pastry sleeve, mixer, deep plate, small plate, toothpick, baking sheet, parchment for baking.

Cooking meringue ghosts:

Step 1: Separate the whites from the yolks.

Eggs should be at room temperature, and all dishes are clean and fat free.
Carefully separate the squirrels from the yolks, pouring the broken egg from the shell into the shell.

Step 2: beat the whites.

Beat the whites with a mixer at high speed until stable peaks. That is, if you turn over dishes with squirrels, they will not spill out and will not fall out.
Now continue whipping the proteins, adding sugar gradually (one tablespoon each).
In the end, you should get a smooth, snow-white foam, uniform in consistency.

Step 3: prepare the meringues.

Transfer the whipped squirrels from the plate to the pastry sleeve (bag) with a spoon.
Cover the baking tray with parchment and squeeze the protein mass into it in the form of small curls. If they are of different sizes and shapes - no big deal.
And note that meringues should be located a short distance from each other.

Preheat the oven to 110 degrees and put your meringues to dry on 1.5 - 2 hours. Some housewives recommend leaving the oven door ajar.
Meringues should dry completely.

Step 4: decorate the meringues.

To decorate the meringues, melt a slice of chocolate in a water bath or microwave until liquid. Take a toothpick and with melted bitter chocolate draw eyes and mouths on your meringue.

Wait for the chocolate to solidify and serve the meringue ghosts to the table.

Step 5: serve the ghosts from meringues.

Ghosts from meringues can be served independently, but it is better to decorate with them ready-made cakes or pastries. It turns out very original and in the style of Halloween.
Enjoy your meal!

Recipe Tips:

- Meringue is a very whimsical cooking pleasure, so it is best to experiment a little with your oven first before cooking a lot.

- Instead of a confectionery sleeve, any bag will do, just fold it into a triangle and cut off the tip.