Ghost Meringues

Ingredients

• 3 large egg whites, at room temperature
• 3/4 cup caster sugar
• 1/4 tsp cream of tartar
• 1/2 tsp pure vanilla extract
• 2 oz dark chocolate, melted
• 1 pinch fine sea salt

Steps

1. 1

   1. Preheat the oven to 200°F (93°C) and line two baking sheets with parchment paper.

2. 2

   2. Beat egg whites with cream of tartar and salt on medium speed until foamy, then gradually add caster sugar one tablespoon at a time, increasing to high speed until stiff, glossy peaks form and the meringue holds its shape firmly.

3. 3

   3. Beat in vanilla extract, then transfer the meringue to a piping bag fitted with a large round tip.

4. 4

   4. Pipe tall, rounded ghost shapes onto the prepared sheets — a wide base tapering to a gentle peak — spacing them about 2 inches apart.

5. 5

   5. Bake for 90 minutes until the meringues are dry and lift cleanly from the parchment, then turn the oven off and leave them inside with the door cracked for another hour to prevent cracking.

6. 6

   6. Once fully cooled, use a toothpick or fine piping tip to dot two small chocolate eyes onto each ghost and allow the chocolate to set before serving.