NZ Woman's Weekly

Meringue ghosts – Foodies’ corner

We decided to demystify the meringue creation process and talk you through the method – like a guiding spirit in the Halloween kitchen. First, read through the recipe carefully and then start your preparation.

  • Get the eggs you want to use and put them in the fridge. Once you have separated them in a bowl, leave the eggs out to warm up to room temperature. They separate better in cold, but will whip better at room temperature.
  • A clean bowl is important – any grease or oil residue will impact on the quality of the meringue.
  • To assist our ghosts on the cake, we gently stuck a toothpick into the base of the meringue so it could stand tall on the cake.
  • Like all meringues, the ghosts can be made ahead. They will last well in an airtight container at room temperature for a week prior to use.

Meringue ghosts
Ready in 2 hours and 10 minutes, makes 24

  • 2 egg whites, room temperature
  • 1/8 tsp cream of tartar
  • 3/4 cup caster sugar
  • 1/2 tsp vanilla
  • 1 tube black icing or piping gel
    • 1. Preheat the oven to 100ºC.

      2. Place the egg whites into a spotless mixer bowl. Whisk until the egg whites are foamy. Turn off the mixer, add the cream of tartar, and continue beating on a medium-high speed until the whites reach soft peaks.

      3. Start adding the caster sugar a few spoonfuls at a time with the mixer running. Once all of the sugar has been added, mix in the vanilla. Continue to whisk the egg whites until they are very thick, glossy, and a shiny white colour. When you stop the mixer and lift the whisk out of the whites, the whites should have a very stiff peak. This process will take about 3 to 4 minutes.

      4. Line 2 trays with baking paper. Spoon the meringue mixture into a piping bag  tted with a 6mm
      (1/4 inch) round piping nozzle, or if you don’t have this, pour into a large zip-lock bag with a 6mm hole cut in the corner.

      5. Pipe your meringue into ghost shapes. Approximately 12 ghosts onto each baking sheet for a total of 24 meringue ghosts.

      6. Bake the meringues in the preheated oven for an hour. After an hour, open the oven door and continue to cook for 30 minutes, then turn the oven off but leave the door open.

      7. Use the black icing to give each ghost two dots for eyes and a mouth.

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