Meringue ‘Ghosts’ from Halloween Facebook live with Naomi Hansell

Taken from our Halloween themed Facebook Live with wonderful AGA Demonstrator Naomi Hansell. Catch up on our video here

Meringue 'Ghosts' Halloween Recipe

2 egg whites (weighing approximately 40g each)

160g caster sugar 

A small packet of chocolate buttons

You will need a piping bag with a plain round nozzle, or a plastic bag.

Also a large baking tray - the AGA Full Sized Enamelled or Hard Anodised Baking Trays are ideal. Line with Bake-O-Glide or baking paper.

Makes 12

  1. Whisk the egg whites until fluffy, either by hand using a balloon whisk or with an electric whisk or mixer. Continuing to whisk, add the caster sugar gradually, a teaspoon at a time. Once the sugar is all incorporated, whisk for a minute longer then the mixture should be stiff and light.
     
  2. Take a piping bag with a plain wide round nozzle, or just with a plastic bag, fill with the meringue mixture, if using a plastic bag, snip off the tip. Take the lined baking tray and pipe the meringue into spiral shapes, piling it up on itself (like a ‘Walnut Whip’).  
     
  3. Bake in the AGA simmering oven for an hour, or in the AGA warming oven for 3 hours or even up to 3 days.
     
  4. Allow to cool then decorate. The cooked meringues can be stored in an airtight container for several weeks or even months.
     
  5. To decorate, melt the chocolate, this can be done in the packet on the back of the AGA enamelled top, or in a small bowl. If melted in the packet, just snip a tiny piece off the end and pipe the melted chocolate straight from the packet. Apply the melted chocolate carefully as two small dots to look like eyes.