Tuesday, 26 October 2010

Meringue Ghosts

These guys are more ‘Aawwww!’ than ‘Aaaargh’

This is the recipe I used for my little ghosts meringues.  

It gives perfectly crisp and crunchy meringues that hold their shape so is perfect for piping.  

I piped little mounds onto silicone baking sheets and baked them for about an hour, then turned the oven off and left it until cold.  I then painted little faces on them!  

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