Important for ghost meringue
The bowl and whisk must be fat-free; the chocolate eyes should only be placed on a fully cooled meringue.
Halloween Recipe
Ghost meringues
Whisk protein with salt and sugar to a firm, shiny meringue, spray them on as spirits and dry them at low temperature. The bowl and whisk must be fat-free; the chocolate eyes are only formed on a completely cooled meringue. Small meringue tops can be formed instead of ghosts and marbled with cocoa.
Total time
1 hr 50 min
Calories
70 kcal
Servings
20 servings
Difficulty
Medium
Why this recipe works
Preparing ghost meringue properly
The bowl and whisk must be fat-free; the chocolate eyes are first placed on a completely cooled meringue. protein are beaten with salt and sugar to form a firm, shiny meringue, then sprayed as spirits and dried at low temperature. Small meringue caps can be formed instead of spirits and marbled with cocoa.
Halloween Recipes
Recipe
Ghost meringues
Whisk the protein with salt and sugar to a firm, shiny meringue, spray them on as spirits and dry them at low temperature. The bowl and whisk must be fat-free; the chocolate eyes are only placed on a completely cooled meringue.
Ingredients
20 servings
Method
-
1
Prepare ingredients
Preheat the oven to 100 ° C / 350 ° F / gas mark 4 and cover two baking trays with baking paper. Wipe out the bowl and whisk without grease, separate the room-warm protein clean and make a piping bag available.
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2
Prepare
Protein is beaten with salt and sugar to a firm, shiny meringue, then splashed on as spirits and dried at low temperature.
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3
Check for doneness
The bowl and whisk must be fat-free; the chocolate eyes should only be placed on a fully cooled meringue.
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4
Serve
Slowly dry the meringue in the oven and let it cool completely. Draw faces with melted chocolate and store the figures dry until serving.
Kitchen know-how
Tips for Ghost meringues
Variations
How to adapt this recipe
Small meringue caps 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 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 the sugar and lemon juice separately, and then start the main cooking process for the ghost meringue.
The bowl and whisk must be fat-free; the chocolate eyes should only be placed on a fully cooled meringue.
Allow the ghost meringue to cool completely. Keep in mind when storing: the bowl and whisk must be fat-free; the chocolate eyes should only be placed on a completely cooled meringue. Close the pastry tightly and keep cool and dry.
Small meringue caps can be shaped instead of ghosts and marbled with cocoa.
Keep cooking