Wee Merengue Ghosts

I saw this idea online here and thought they would be so fun to make! However I used my own merengue recipe to make them.

Merengue is actually quite easy to make, but does require a bit of patience, it need to mix for a long time and it needs to bake for a long time at a low temperature. The bright bit though is that the work for the baker is relatively easy and you are left with a pretty and sweet dessert!

These were so easy to make and decorate and resulted in such a cute Halloween treat! Also stay tuned because I will be using a similar technique for some festive bakes in a few months! I was really worried that piping the merengue would be hard to do without squishing out all the air, but it worked just fine!

The only problem with them is that they are very easy to just keep eating and eating. Hope you enjoy!

Wee Merengue Ghosts

This recipe makes 40 small ghosts at 22 calories each!!!! YAYYAYAYAYAYAYAY (I can eat them all!!!!!)

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Ingredients:

  • 4 medium egg whites (about 125g)
  • 1 cup castor sugar
  • 1/2 tsp. vanilla
  • 1/2 tsp. vinegar
  • 1 tsp. cornflour
  • Round chocolate sprinkles (or similar)
  • Chocolate chips (optional)

Preparation:

  1. Preheat the oven to 105 C.
  2. Separate the egg whites.
  3. Place egg whites in stand mixer with the whisk attachment and mix on low-medium speed until egg white form firm peaks. This will take a little while.
  4. Keeping the mixer on a low speed, slowly add the castor sugar one tablespoon at a time.
    • The result should be a glossy white finish with soft peaks.
  5. Fold in the vanilla, vinegar and cornflour and then give a whisk on medium slow for about 30 seconds if the mixture has become too liquidy. dsc_9874
  6. Scoop the merengue into a piping bag with a 1/2 inch plain tip. In my case I used a sample bag (yay archaeology) that I had cut a 1/2 inch hole in.
    • Careful not to handle the merengue too much so it doesn’t loose all the air in it.
  7. Pipe out your ghosts onto a lined baking tray. This is really nice because they will all look slightly different.
    • Don’t forget to dot a little bit of merengue under each corner of the baking paper to stop it from slipping around.
  8.  Now carefully place two chocolate sprinkles on each ghost for the eyes. I used tweezers to do this.dsc_9889
  9. For half the ghosts I also added a chocolate chip mouth!dsc_9891
  10. Place in oven for about 1 hour and 20 minutes (1 hour and 10 if you prefer more squishy centres) or until the merengue has dried out and the outside is crisp and very slightly golden in places. dsc_9895
  11. Let sit in the oven to continue drying for a few hours if you can stand waiting to eat them.

Now enjoy your lovely little merengue ghosts!!! So cute and so yummy!

dsc_9898

And here is an easy version to print off:

Wee Merengue Ghosts

Ingredients:

  • 4 medium egg whites (about 125g)
  • 1 cup castor sugar
  • 1/2 tsp. vanilla
  • 1/2 tsp. vinegar
  • 1 tsp. cornflour
  • Round chocolate sprinkles (or similar)
  • Chocolate chips (optional)

Preparation:

  1. Preheat the oven to 105 C.
  2. Separate the egg whites.
  3. Place egg whites in stand mixer with the whisk attachment and mix on low-medium speed until egg white form firm peaks. This will take a little while.
  4. Keeping the mixer on a low speed, slowly add the castor sugar one tablespoon at a time.
    • The result should be a glossy white finish with soft peaks.
  5. Fold in the vanilla, vinegar and cornflour and then give a whisk on medium slow for about 30 seconds if the mixture has become too liquidy.
  6. Scoop the merengue into a piping bag with a 1/2 inch plain tip. In my case I used a sample bag (yay archaeology) that I had cut a 1/2 inch hole in.
    • Careful not to handle the merengue too much so it doesn’t loose all the air in it.
  7. Pipe out your ghosts onto a lined baking tray. This is really nice because they will all look slightly different.
    • Don’t forget to dot a little bit of merengue under each corner of the baking paper to stop it from slipping around.
  8.  Now carefully place two chocolate sprinkles on each ghost for the eyes. I used tweezers to do this.
  9. For half the ghosts I also added a chocolate chip mouth!
  10. Place in oven for about 1 hour and 20 minutes (1 hour and 10 if you prefer more squishy centres) or until the merengue has dried out and the outside is crisp and very slightly golden in places.
  11. Let sit in the oven to continue drying for a few hours if you can stand waiting to eat them.
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