HOWTOMAKEHALLOWEEN
MERINGUEGHOSTS
Put2 largefree-rangeeggwhitesin
amixingbowl,thenwhisktostiff
peakswithanelectricmixer.Mix60g
castersugarwith60gicingsugarin
a smallbowl.Whiskthesugarsinto
theeggwhites,1 tbspata time,
whiskingbacktostiffpeaksafter
eachadditionuntilthesugarhas
dissolved(themeringuewon’tfeel
grainy),thentransfertoa pipingbag.
Pipeabout 20 ghostsontoa baking
sheetlinedwithnon-stickbaking
paper,thenbakeat120°C/100°Cfan/
gas½for1½hoursuntilcrisp.Cool
theghosts,thenpipefacesonwith
melteddarkchocolate (or use a
writing icing pen).Peanutbutterand
chocolateHalloween
ghost cake
RECIPE AND FOOD STYLING: OLIVIA SPURRELL. PHOTOGRAPH: MIKE ENGLISH. STYLING: DAVINA PERKINS