John Myers
Ingredients for 1 servings:
- 4 egg whites
- 1 pinch of salt
- 250 g sugar
- 2 tsp lemon juice
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes
Halloween ghosts, meringue
Beat the egg whites with a pinch of salt until stiff. As soon as the egg whites begin to stiffen, slowly add the sugar, then add the lemon juice. Continue beating until the sugar is completely dissolved, about 5 minutes. Transfer the mixture to a piping bag fitted with a perforated nozzle, gently squeeze out any trapped air, and pipe small ghosts onto the baking sheet, leaving a little space between them. For the ghost eyes, press small sugar pearls into the dots. This is best done with tweezers or a toothpick that has been made sticky with a little egg white mixture beforehand. Alternatively, after baking, draw a face using icing or melted chocolate. Bake the ghosts for 1-2 hours at 100°C, depending on their size, then turn off the oven and let them cool completely in the oven. When they easily detach from the baking paper, they are ready.
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