Basic meringue recipe requires only 3 ingredients.
Halloween Meringue Ghost & Bones Recipe
For about 8 meringues ghosts and bones
- 2 egg whites
- 1/2 teaspoon lemon juice
- 3/4 cup confectioners’ sugar (85 g)
- 1/4 teaspoon almond aroma (or pure vanilla extract), optional
- A little melted chocolate for decoration
In a mixing bowl, separate the eggs. Beat the egg whites incorporating air bubbles. When it doubled, add in ½ teaspoon of lemon juice. It will stabilize the bubbles in egg whites.* Continue whisking until peaky.
Then, add in sugar gradually and beat until very stiff peak.
Finally, whisk in almond aroma. Don’t overuse it because the oil content of the aroma might inhibit the egg white into forming a foam.* Insult a round half-inch tip into pastry bag. Kink the pastry bag by twisting it behind the tip and stuffing it into the tip. So, the filling will not pour out when filling it.
Then place the pastry bag over a wide-mouthed glass or a sifter like me. Scrape the batter into the pastry bag. To stay clean, fill only up to 2/3 full.
Pipe in on a parchment paper. Any shape you want: Ghosts or bones.
Dry (bake) at 100 degrees C (200 F) for 1 to 1 1/2 hours, or until crisp. And turn off the oven and dry in the oven for about 3 hours.
With melted chocolate, make eyes of the ghost.
Confectioners’ sugar will make the meringue dense, so it’s important to add a little lemon juice to make the batter stable.
Read the ingredients of your choice of aromas. Pure vanilla extract might not content oil
Surface is smooth, and the color is white. Not yellow or brown. Because it was not baking, it was “drying (secher in French)” at high temperature. It should be well dried, even on the bottom like this.
And the texture. Yeah, it cracks. – It’s crispy outside but inside it’s chewy like marshmallow because it’s meringue.
Bones can be served with chocolate mousse, if you have one!