MERINGUE GHOSTS

Heat oven to Mark 1/ 130-140C/110-120C fan. Line a large baking tray with Bacofoil Non-Stick Baking Paper.

In a very clean medium bowl, using an electric mixer, whisk egg whites until they form soft peaks, then add 1tbsp of the sugar and whisk again until smooth and glossy. Continue adding the sugar a tbsp at a time, whisking until thick, glossy and smooth after each addition.

Spoon the stiff meringue into a large piping bag (or a food bag) and snip off the end (or corner) about 1cm diameter. Squeeze dollops of the meringue onto the tray to form peaks about 4-5cm high, spaced a few cm apart. Using a skewer make small eye holes and a mouth in one side of the meringue.

Place in the oven and bake for 1 hour until firm to the touch, but with a little bit of movement in the middle. Remove from the oven and leave to cool on the tray.

Use a touch of writing icing to add eyes to each ghost.