Ghoulish Meringues | Halloween Treat

When I was little Halloween wasn't a big occasion. I would dress up of course and grab all the sweets I could get my hands on, greedy child, however the shops never had a big selection of costumes or decorations. Fast forward to now and it's become so much bigger and better, I am slightly jealous of children these days. With a big influence from America, the shops are full of decorations and the costumes get better and better every year. I love this time of year because everything feels so festive and chilled. Halloween and Firework Night are like little celebrations that lead up to Christmas and I just love all the food offerings Autumn brings.

Now of course, Halloween means all things sweet. I think for me that was the best part, getting all the sweets, going home and seeing what you got and what your siblings got, swapping and sharing, okay maybe not sharing, like I said greedy child. Buying sweets for trick or treater's can be expensive, there is such a choice out there now its hard to know what to buy or how much to buy. For me, I live in a small village so we don't get that many people at the door. So why not create your own treats at half the price. These ghostly meringues are great, inexpensive and really quick and easy to make. These are also great to make with children as they are super easy! They look more cute than scary but they are sweet and sugary all the things you want for a perfect Halloween treat. Your trick or treater's are sure to be impressed!

How cute is this guy? 

Ghostly Meringues
Makes 20

2 Egg Whites
120g Caster Sugar
1/4 Tsp Cream of TarTar
Black Food Gel Colouring

Preheat the oven to 100 degrees C and line a baking tray with grease proof paper.

In a mixing bowl, using electric beaters or a whisk attachment, whisk the egg whites until stiff peaks form. Add in the sugar a spoonful at a time leaving 30 seconds between each addition so the sugar has time to dissolve. Once all the sugar has been added, add in the cream of tartar and whisk for five minutes until stiff peaks have formed and it has turned silky and smooth.

Tip: To see if the sugar has dissolved take a piece of the meringue mixture and rub it between your thumb and finger, if you can still feel sugar grains whisk again and repeat until all the sugar has dissolved.

Spoon the mixture into a piping bag fitted with a 1cm nozzle and pipe the ghosts, about 2cm wide and 4cm tall onto the prepared baking tray. Bake for one hour and then switch off the oven and leave them to cool inside.

Place a blob of food colouring onto a plate, using a cocktail stick dip it into the colouring and then stab it into the ghost meringues to create two eyes and a mouth.