My favourite Halloween Treats and Snacks

Preheat oven to 200 degrees F (105 degrees C). The rack needs to be in the center of your oven for even baking.. Line a baking sheet with baking paper. Have to hand an icing or baking bag fitted with a 1/2 inch (1.25 cm) plain tip.

Beat the egg whites on a medium speed until foamy. Add the cream of tartar and continue to beat until the whiles form soft peaks. Add the sugar, a little at a time, and then continue to beat until the mixture forms stiff peaks. Beat in the vanilla extract. The meringue mixture must hold it form in stiff peaks and, when rubbed between your fingers should not feel gritty to the touch. If it feels gritty some sugar has not dissolved – you can remedy this by beating a little longer until it does feel smooth.

Put the meringue mixture in a pasty bag. Gently create mounds of meringue on the parchment about 2 inches in diameter. Then, on top of each, make a smaller mound pulling up slightly to create the little curl (optional).

Once done carefully press two eyes – of whatever type you are using – into the face.

Bake the meringues for approximately 1 – 1 1/2 hours – until they are dry and crispy to the touch. Do not remove from the oven. Instead turn off the oven and open the door and leave the meringues in the oven to finish drying. Best results are overnight but several hours will do the trick.

The Meringue Ghosts will keep several days at room temperature.

Makes 20 Meringue Ghosts