Halloween meringue ghosts
Witches and ghosts are coming, and this afternoon we have a snack so I've prepared some Halloween meringue ghosts they are cute and they are terrifying!
INGREDIENTS:
- 100 gr egg whites
- 200 gr white sugar
- A few drops of lemon
- Dark chocolate fondant
STEP BY STEP RECIPE:
- I have made a Swiss meringue that consists of putting the egg whites with the sugar in a bowl and cooking it in a bain-marie. In case you don't know, it consists of putting the bowl over another container with water, but without the bowl on top touching the water, and bringing the water to a boil, so that the hot steam will cook evenly what is on top. We will continuously stir the egg whites with the sugar until the sugar is completely dissolved and the texture is whitish and creamy. Remove from the heat.
- Next, add a few drops of lemon or a teaspoon of vinegar (this will help to make them whiter) and with a whisk or a food processor if you have one, whip the egg whites until the meringue does not fall when you turn the bowl upside down. Or until when you lift the whisk, the meringue half falls in the shape of a beak, a little stiff, or what is called pico de gallo.
- With the help of a piping bag and a 1 cm wide round nozzle, make the shape of the ghosts. Squeeze the sleeve, and make a round shape, lift the sleeve slightly and press again and make another smaller round shape and when lifted you will get the stretched shape of the ghost.
- Bake at 120ºc for 30 minutes and then lower to 90º for another 30 minutes, turn off the oven and do not take them out until another 30 minutes have passed.
- Melt the dark chocolate in the microwave and again use a piping bag with a smaller nozzle to make the eyes and mouth.
You already have the Halloween meringue ghosts Children love them and they are an ideal decoration for this spooky party.
With all my love,
Mireia Alum
My instagram: @cocinayviajes
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