The Happy Spatula.ie

Method ~

• Take your bowl and make sure to clean it completely to make sure there is no grease / residue (this is very important for egg whites)
• Then pour in the 2 egg whites and mix on a high speed until you reach "stiff peaks".
• Take your sugar and add this a spoonful at a time while continuing to mix on high speed. Continue this until all of the sugar is added. Mix fully for another 5 minutes.
• Once the mixture turns into a bright white and glossy meringue mix, and the texture is free from sugar grains, you can then add the vanilla extract and mix again for 30 seconds.
• Take your piping bag and trim the end with your scissors to fit your piping nozzle.
• Take the spatula, and scrape in all of the meringue mixture into the bag. Twist the top of the bag in an anti clockwise motion and  gently squeeze the mixture until it starts coming out at the tip of the nozzle.
• Cut some greaseproof paper for your baking tray.
• Secure the paper by placing a small bit of meringue at the four corners of the tray, underneath  the paper to hold it in place.
• Start piping on the paper. Again gently squeeze the piping bag until a medium sized circle forms, gently lift, and pipe another circle on top of this one, then lift away to create a tiny peak on top. Continue this process until you have used all of your meringue mix. Leave a good space between each.
• In a preheated oven of 150 degrees, place the baking tray on the middle shelf. Once in, reduce the heat immediately to 100 degrees. 
• Allow to bake for 30 - 40 minutes. (This depends on the size of your little ghosts) They are baked fully once they can be moved on the baking sheet without much resistance. Let them cool completely.
• Decorate by gluing on some little eyes and use the edible black marker / edible black paint to give them funny mouth's and expressions for a spookylicious finish!

These cute little ghost meringues are crispy on the outside, yet soft chewy and mallowy on the inside....

A perfect  little treat to make over Halloween.