Method put the egg whites in the bowl of a stand mixer with the whisk attachment fitted and whisk to stiff peaks when you mix the caster sugar with the icing sugar then add to the egg whites 1 tbsp at a time whisking back to stiff peaks pipe the ghosts on to a baking sheet lined with . Holding the bag vertically squeeze and pull the bag upwards slowly to make your first ghost making sure each one is 6 7cm high and ends with a point repeat until all the meringue has been used. Transfer the meringue mixture to a piping bag with a large round tip around 1cm wide hold the piping bag vertically upright and pipe the ghosts by creating three circles on top of each other make sure the base circle is at least 7cm wide and you pipe straight so the meringues dont fall over when they bake. Halloween ghost meringues save ingredients 4 eggwhites 1 cup 220g caster superfine sugar 1 teaspoon white vinegar 24 currants method preheat oven to 120c 250f place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form add the sugar 1 tablespoon at a time allowing 30 seconds between each addition whisk for a further 8 minutes
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