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Halloween Ghosts recipe

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Ingredients

Caster Sugar Caster Sugar
1 pinches pinch Salt Salt
15 g g Dark Chocolates Dark Chocolate
2 Eggs Egg
Just the egg whites

Halloween Ghosts

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1:30 hrs
(4)

Method

  1. Beat the egg whites with a pinch of salt at a medium speed until the mixture resembles a fluffy cloud.
  2. Add the caster sugar a dessert spoonful at a time.
  3. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later.
  4. Place in an icing bag with a medium hole spout and draw small ghosts onto a sheet of baking paper.
  5. Bake in the pre-heated oven at 120°C for about 1 hour, until light and crisp. Allow to cool completely.
  6. To decorate: Chop the dark chocolate and melt over a hot water bath.
  7. Put melted chocolate in a freezer bag, cut off a very small corner and dot eyes and smiles onto the ghosts faces. Allow to dry.
  8. These can be served with fresh fruit, check out what is on offer in our Super Savers and add fresh cream if desired.

Diet

Carbonhydrates 8g kCal 35 Kilojoule 147

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