Ghostly Meringues

Instructions

Preheat the oven to 120C or 140°C for fan assisted ovens and line two baking trays with baking paper.

Place the egg whites in a clean mixing bowl and whisk to stiff peaks using an electric whisk. Whisk in 1 tbsp of sugar to stiff peaks. Continue adding the sugar in this way until it’s all added and the meringue is silky and firm. Finally fold in the cornflour and vinegar.

Carefully spoon the meringue into a piping bag fitted with a round nozzle. Holding the piping bag upright squeeze with even pressure pulling the bag upwards slowly as you do so. You want a meringue of around 9cm high with a pointy peak on the top. Repeat, leaving at least 3cm between each one.

Bake for one hour, until they are crisp to touch and easily peel off the paper. Turn off the oven and leave inside to cool completely, (ideally overnight).

Melt the chocolate and paint eyes and a mouth onto each meringue.