Meringue Ghost

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Beat egg whites until stiff, add sugar and continue beating until the sugar is dissolved. Finally, briefly fold in 2 tsp. lemon juice. Put the meringue mixture into a piping bag with a large perforated spout (approx. 1.5 cm Ø). Line a baking tray (approx. 34 x 39 cm) with baking paper and spray 35 small tuffs on top

2. 2

   Leave to dry in the preheated oven on the lower rail (electric oven: 100 °C/ gas: stage 1/ circulating air: 75 °C) for 1 1/2-2 hours. Then cool down in the switched off oven for approx. 1 hour and let it dry again. If necessary, leave the oven door a "gap" open

3. 3

   Mix icing sugar and about 1 1/2 teaspoon lemon juice to a thick icing. Colour the mixture light blue with a few drops of food colouring. Cut a disposable piping bag smaller, add the icing and cut off a small tip. Dab the meringue light blue eyes

4. 4

   Cut open the bag, press out the rest of the cast and colour it dark blue. Put the cast into a new disposable piping bag and now dab dark blue pupils on the eyes. Let it dry. Meringue spirits keep dry and packed in cans for at least 2 weeks

5. 5

   Waiting time approx. 1 hour