- 2 egg whites
- 125 gms of white caster sugar
- 1/2 tablespoons of butternut icing
There are 2 key rules when making meringues, 1) the cleanliness of the mixing bowl – it is so important that this is anything but plastic, copper is ideal but unlikely, aluminium and glass are perfect, and 2) that you cook at a very low temperature – I suggest 110 or ideally the bottom left oven of an Aga – the point being to dry the meringues out and extract the moisture.
- Turn the oven on to 110c
- Put the egg whites into the extremely clean metal bowl of an electric mixer, something like a Kenwood or Kitchen aid, or you could use hand beaters, and beat on full power until quadrupled (and more) in size and volume.
- When you pull the beaters out the peaks of the beaten egg whites should be firm not droopy! This can take five minutes or more. If there is any yolk in the egg whites they will not beat up – it has to be 100% egg white!
- Put the beaters back in and slowly pour in the sugar in two stages, keep the beating going at full pelt and after a minute or two the meringue will take on a very glossy sheen. Leave the beaters on beating furiously while you prepare the tins.
- Line a couple of baking tins with baking paper and with a teaspoon or alternatively a piping bag drop / pipe dollops of the mix on to the paper. Place in the oven and leave to dry out for at least 1 hour. I recommend an over-sized teaspoon for the ‘little people’ – which is perfect toddler size for pudding. The meringues are ready when they lift easily from the baking paper.
- Ice on the eyes once the meringues have cooled completely.
This recipe can be doubled, tripled to make more.
The quantity above is designed for using up left over egg whites – it makes about 20 ‘toddler’ size meringue ghosts.