Soon there will be some ghostly ghouls and goblins roaming the streets looking for candy and treats. Halloween is certainly a kid-friendly seasonal celebration.
We are gearing up for lots of Halloween parties and, of course, making appetizers and sweets in keeping with the theme. Our bakers created some ghosts made out of meringue today that I just have to share.
Meringue can be a challenge, but once you get the method down it is very simple. The ingredients aren’t complicated and the meringue can be piped into many shapes. This treat is also wheat- and dairy-free, which is a big plus for parties where some of the guests may have dietary restrictions
Our meringues are big and colourful. Out at the St. Jacobs Farmers’ Market, they never last long when we make them. Have a happy-baking Halloween everyone!
13 large egg whites at room temperature
1/4 tsp. salt
2-1/2 cups sugar
1-1/2 Tbsp. cornstarch
1-1/2 Tbsp. vinegar
1 tsp. vanilla
Chocolate to decorate
Preheat oven to 180 F.
Use a freshly washed and clean bowl with no residues to combine salt, sugar and egg whites. Whisk together to soft peaks.
Add on cornstarch, vinegar and vanilla. Whisk until glossy and stiff peaks form.
Place meringue in a piping bag with a smooth, large hole tip.
On a parchment-lined pan, start by piping the meringue about the size of a loonie. While piping, pull up quickly to get the point. This will take some practice.
Place in oven overnight in a parchment-lined pan on the two top shelves – you want them to dry out more than bake. Allow the meringues to cool in the oven when you shut it off.
Melt chocolate, then use the dull end of a bamboo skewer to dip into the chocolate and dab onto the ghost to make the face.