Happy belated Halloween. To be fair I did make these meringue ghosts on Halloween but, I am just posting the recipe now.
Halloween is not a big holiday in Australia, we don’t decorate our houses, nor do we go trick or treating. Honestly, its disappointing as Halloween is a favourite of mine. I do get jealous of the Americans who have their shops over flowing with ghoulish goodies, and have children and families knocking on their door dressed up offering a ‘Trick or Treat’.
This year I have noticed the shops embracing Halloween a little more, it was very exciting to be able to purchase a mini pumpkin for my Mumma to carve that was not ridiculously over priced.
My Mumma other than being an amazing woman, is a lover (like me) of all things creepy, scary and ghoulish. Thus growing up Mumma would celebrate Halloween with us. I remember each year we would walk home from school, walk in the back door and through to the lounge and dining room. The door would be decorated with a vertically cut up garbage bag to walk through- If we dare! Mumma went all out, making tissue ghosts, hanging orange, and black streamers. Cobwebs hung from the curtains, the door would be plastered with skeletons and ghosts. The dining table always had a carved pumpkin, a spooky table cloth and other Halloween decorations. We would also be given our own trick or treat bag, filled with chocolates, lollies and toys. Then after tea, we would go to the video store (yes VHS back then) and hire a scary movie.
I am now 26, married, own our own home and nothing has changed, the tradition at my Mumma and Dads house is still the same, and my Sisters and I still go there every year ( we still get a trick or treat bag too).
This year I decided to make my Mumma meringue ghosts as meringue is a favourite of hers. My younger sister loves them too, which I didn’t know so I have made these twice in one week, adding some greet food colouring gel to my sisters batch for fun.
Halloween Meringue Ghosts with a hint of Rosewater essence
3 large egg whites
1/4 tsp vinegar
3/4 caster sugar
splash of Rosewater essence
Pre heat oven to 100 degrees Celsius. Separate the egg yolks from the egg whites. Make sure you keep the egg yolks, because they can always be used for something else. Whisk the egg whites and the vinegar until the egg whites start to foam.
Gradually add the caster sugar, its a good idea to pause the mixer as I find the sugar goes everywhere otherwise.
Make sure to incorporate all the sugar by scraping down the sides of the mixer bowl.
Continue to beat until stiff peaks form, this should take about 5-6 minutes. The mixture should be glossy and shiny and beautifully white.
Once the mixture is gorgeous and glossy I add my splash of Rosewater essence and a quick mix.
To pipe these spooky treats, I use disposable piping bags. You can use what ever piping bag you have, I just have a lot of these disposable ones at the moment. I find it easiest to put the piping bag over a tall mug, this makes it easier and less messy. Do you like my mug?!
Piping should be done onto cookie mats and oven trays, they are easy to remove this way. Depending on the size of your ghastly ghosts the mix should make between 10-12. Place in the oven for an hour and a half to two hours. Just check them after and hour and a half.
Let them cool and decorate them with a gel icing pen. They are sooo yummy and so much fun for Halloween!
My Mumma loved them.
So tell me, what did you do for Halloween?