Monday, 17 October 2011

Halloween Baking: Meringue Ghosts Recipe

I love it when all the Halloween bakes come out.

I remember when I was little how excited I would get to see how our local bakery had decorated their gingerbread that week. It was always Santa at Christmas, love hearts on Valentines, even football strips during the world cup and of course bats, pumpkins and even skeletons for Halloween.

These days I love holiday baking even more than I did back then and the fact that I can now join in with all the fun just makes each holiday better and better.

Meringue ghosts are not a new thing and I have seen them all over the place for years but I have never really had the urge to make any.  That was until I saw them on Bake For Happy Kids.

 Zoe's meringue ghost had something special, I can't quite put my finger on what it was or why but they spoke to me and I just had to have a go.

I love all the different faces Zoe gave her ghosts and I followed suit, painting on the faces was in fact particularly enjoyable and I love all their different expressions.  I decided to use edible black paint but you could also use black food colouring paste or an edible black pen.  You can also push chocolate chips, small sweets or sprinkles into the meringues before baking to create eyes if you prefer.

Meringue Ghosts

(Meringue recipe adapted from Rachel Allen's Bake)

Makes around 20 meringue ghosts

4 egg whites
1 pinches salt
300 g caster sugar
1/2 tsp vanilla extract

You will also need either:

 Edible black paint and a paintbrush, black food colouring paste and a paintbrush, or an edible black pen.

Preheat the oven to 140C/gas 1. Line two baking trays with parchment paper.

 Put the egg whites into a large spotlessly clean bowl with a pinch of salt. Whisk until soft peaks form. Gradually add the caster sugar one tablespoon at a time, whisking between each addition, until it has all been added and the meringue is satiny and forms stiff peaks when the whisk is lifted from the mixture.

 Fold in the vanilla extract with a large metal spoon.

Using a piping bag fitted with a 1.5cm plain round tip, pipe the mixture onto the prepared baking sheets into small swirls.

(Size is really up to you but my ghosts were around 7cm tall and 5cm wide)

Bake in the oven for 30 minutes. Test one by lifting and gently pressing on the base of a meringue – it should be crisp but give way with a bit of pressure – they will crisp more when cooling. Turn off the oven, and leave to cool in the oven with the oven door slightly ajar for best results. If possible, let them cool completely in the oven.

Once completely cool you can paint or draw on the faces, you should definitely visit Bake For Happy Kids for some extra inspiration.

 x x x


Dom at Belleau Kitchen said...

fucking genius!

Lucy, Vanilla Frost said...

These are fun! Might have to have a go at these in a couple of weeks. Thanks Astral x

ButterYum said...

They're so darn cute - I need to find a reason to make them right away. Heck, who needs a reason?


Zoe said...

I must say baking these ghosts is really fun! Using black colouring pen or paint is so much easier than using chocolate for these "scary" eyes. Glad that you enjoy baking these too :D

Please Do Not Feed The Animals. said...

Oooh - these are what I am making this year. I have the clipping from one of last year's magazines (Good Food or Sainsbury's or something) at the ready. They use silver balls for the eyes so thanks for giving me another idea incase the wee silver balls turn out to be too fiddly. I hope my ones work as I have said I will provide them for our party this year. Eeek.

Kim said...

Ooooh I love Halloween! I don't like meringue but I think these look amazing. I like the ones with the angry/evil eyes the best!