Ghost Meringues with Chocolate Eyes
Light, flourless meringues made from egg whites and sugar, piped into tiny ghost shapes. Chocolate eyes are added after baking.
- Time
- 1 h 50 min
- Serving
- 318 kcal
- Ingredients
- ≈ $0.29
- Protein
- 7 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 1 pcs
- 2 Sugar 55 g
- 3 Lemon≈ $4.70 per kg 3 g
- 4 Vanilla sugar 1 g
- 5 Dark chocolatepack 90 g ≈ $2.50 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Separate the whites from the yolks (save the yolks for another recipe), then add a few drops of lemon3 juice.
Whip the whites with a mixer until soft peaks form, gradually adding the sugar and vanilla sugar.
Continue whipping for 5–7 minutes until the mixture is stiff, glossy, and holds its shape.
Transfer the mixture to a piping bag and pipe small columns with a tiny tail onto parchment paper.
Bake at 190 °F (90 °C) for 90 minutes until the meringues are dry and easily lift off the parchment.
Cool in the turned-off oven with the door slightly ajar for 10 minutes.
Melt chocolate and pipe eyes onto the ghosts.
Tips
- Why it works
- Add lemon juice so the whites hold longer without collapsing while you whip them. Without it the mass can lose volume.
- Substitutions
- Replace the vanilla sugar with ½ tsp vanilla extract, or use 1 tsp sugar with 1 tsp vanilla sugar. Swap the chocolate for milk chocolate if you don't like bitter.
- Common mistakes
- If the meringues don't rise or they sink, you overwhipped the whites or the oven is hotter than 90 °C. Check them: they should be dry but not brown.
- Storing and reheating
- Keep for 2 days in an airtight container. If the chocolate eyes melted, warm for 10 seconds in the microwave and make new ones.
- Serve with
- Serve at a birthday party with tea, or as a decoration for a fruit dessert plate.
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