Ethereal Halloween treats with crisp exteriors and marshmallow-like interiors, featuring dark chocolate faces.
Prep Time:25 minutes
Cook Time:90 minutes
Total Time:3 hours 15 minutes
Yield:12 ghosts
Category:Dessert
Method:Baking
Cuisine:European
Diet:Vegetarian
Ingredients
Scale
4 large egg whites (room temperature)
200 g (1 cup) superfine / caster sugar
1/2 tsp fresh lemon juice (or cream of tartar)
1/2 tsp pure vanilla extract
30 g (2 tbsp) dark chocolate, melted (for decorating)
Instructions
Prep & Preheat: Preheat oven to 95°C (200°F) and line a large baking sheet with parchment paper.
Whip Whites: In a spotless, grease-free glass or ceramic bowl, whip the egg whites and lemon juice on medium speed until soft peaks form.
Add Sugar: Gradually add the superfine sugar one tablespoon at a time while whipping on high speed until glossy, stiff peaks form and sugar is completely dissolved. Gently fold in the vanilla extract.
Pipe: Transfer the meringue to a piping bag fitted with a large round tip. Pipe upright ghostly towers in three diminishing, stacked dollops onto the baking sheet, pulling up with a quick flick at the top.
Bake & Dry: Bake at 95°C (200°F) for 75 to 90 minutes until crisp on the outside and they easily peel off the parchment. Turn the oven off and let them cool inside with the door slightly ajar for 1 hour.
Decorate: Dip a toothpick into melted dark chocolate and dot eyes and open mouths onto each ghost. Allow the chocolate to set completely before serving.
Notes
Use room temperature eggs for maximum volume
Ensure bowl is spotless and grease-free; wipe with lemon juice before starting
Avoid baking on humid days as moisture prevents crisping
Do not open oven door during baking to prevent cracks
Store in airtight container at room temperature for up to two weeks