Ghost-baiser as a creative Halloween recipe for party buffet, family evening and creepy snacks
Halloween Recipe

Ghost meringues

Protein is beaten with salt and sugar to a firm, shiny bale, sprayed as ghosts and dried at low temperature. Bowl and whisk must be fat-free; the chocolate eyes only come on completely cooled bale. Small bale hoods can be formed instead of ghosts and marbled with cocoa.

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Total time 1 hr 50 min
Calories 70 kcal
Servings 20 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Prepare ghost-baisers correctly

Bowls and whisks must be free of grease; the chocolate eyes only come on fully cooled baler. Protein is beaten with salt and sugar to a firm, shiny baler, sprayed as ghosts and dried at low temperature. Small baler hoods can be formed instead of ghosts and marbled with cocoa.

Halloween Recipes

Recipe

Ghost meringues

Protein is beaten with salt and sugar to form a firm, shiny bale, sprayed as spirits and dried at low temperature. Bowl and whisk must be fat-free; the chocolate eyes only come on completely cooled bale.

Ingredients

20 servings

Method

  1. 1

    Prepare ingredients

    Preheat the oven to 100°C top/bottom heat and cover two sheets with baking paper. Wipe the bowl and stirrup broom without grease, cleanly separate the room-warm proteins and provide a spray bag.

  2. 2

    Prepare

    Protein is beaten with salt and sugar to a firm, shiny bale, sprayed as ghosts and dried at low temperature.

  3. 3

    Check for doneness

    Bowls and whisks must be free of grease; the chocolate eyes only come on fully cooled brooms.

  4. 4

    Serving

    Dry slowly in the oven and let it cool completely. Paint the faces with melted chocolate and keep the figures dry until served.

Kitchen know-how

Tips for Ghost meringues

Important for ghost-baisers

Bowls and whisks must be free of grease; the chocolate eyes only come on fully cooled brooms.

Variations

How to adapt this recipe

Small capes can be shaped instead of ghosts and marbled with cocoa.

Nutrition per serving

70kcal
16.0 gCarbohydrates
1.0 gProtein
0.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Ghost meringues

Weigh the protein, prepare sugar and prepare lemon juice separately. Start the main cooking process for ghost-baisers only afterwards.

Bowls and whisks must be free of grease; the chocolate eyes only come on fully cooled brooms.

Allow ghost-baisers to cool completely. When storing: Bowl and whisk must be free of grease; the chocolate eyes come only on completely cooled Baiser. Creamy cool and dry pastry close tightly.

Small capes can be shaped instead of ghosts and marbled with cocoa.

Keep cooking

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