Halloween ghost meringues
Little ghost-shaped meringues decorated with dark chocolate for Halloween.
Active time30 min
Cooking1 h 30 min
Total3 hResting : 45 min
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Ingredients
- 100 g egg whites
- 30 g dark chocolate
- 200 g sugar
Preparation
Separate the whites from the yolks and weigh the stated amount of whites. Preheat the oven to 100 degrees Celsius. Whisk the egg whites, then gradually add the sugar until the meringue is stiff and glossy.
100 g egg whites200 g sugar- oven
- electric mixer
- mixing bowl
Pipe 12 cones onto baking parchment using a piping bag fitted with a round nozzle.
- piping bag
- baking tray
- baking paper
Bake for 90 minutes, until the meringues are dry and lift off the paper. Leave to cool for 30 minutes.
- oven
- baking tray
Melt the chocolate and draw two eyes and a mouth on each ghost. Leave to set for about 15 minutes in a cool room.
30 g dark chocolate- saucepan
- piping bag
Allergens
- Eggs
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration