Makes around 20 some might fly away 😊
Ingredients:
270g caster sugar
100g egg whites at room temperature (3-4 large eggs)
Pinch of salt
Chocolate chips for the ghost eyes
Icing bag
Method:
Whisk the egg whites with the sugar until it is thick and glossy.
Fill your icing bag and pipe the meringue into a ghost shape on a prepared baking sheet, starting with a circle (approx. 1.5-inch) and spiraling upward to a point for the top of the ghost´s head.
Leave a 2-inch space between ghosts to allow for spreading. Carefully press two chocolate chip eyes into each meringue.
Bake for 40min at 135◦C/275◦F. Turn the oven off immediately after the 40min. and allow meringues to completely cool down inside the closed oven (approx. 3hrs or overnight).
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