Halloween is one of my favourite baking occasions of the year. It’s when you can have a little fun and be a kid again for a while. These Halloween ghost meringue cookies are filled with a spiced cinnamon strawberry jam, this adds a little sweetness to a Halloween themed get-together.
The meringue itself is easy to make. The trick is to use an electric beater and not to get any of the egg yolk mixed in with the whites. Once you get that right, it’s easy sailing. Finish the meringues off with a simple piping technique that even a novice can master in no time. Use a piping set like this along with a Wilton #30 tip or equivalent.
Halloween Ghost Meringue Cookies
For the Meringues
- 4 egg whites
- 1 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 pinch of salt
- 1/2 tsp vanilla essence
For the Filling
- 2 tbsp strawberry jam
- 3 large pinches cinnamon (adjust to taste)
- chocolate crispies or chips for the eyes
- Heat the oven to 120 C/100 C Fan/Gas Mark 1/2
- In a large bowl, separate the egg whites and beat the eggs with an electric beater until they start to become white and firm. Then add the cream of tartar and salt. Continue to beat while slowly adding the sugar roughly 50ml at a time. Lastly, add the vanilla essence.
- Fill a piping bag with a Wilton #30 tip or similar. Make a solid circle base with the mixture, add a dollop of the jam mix in the middle as shown then form the rest of the ghost's body shape by circling the strawberry jam centring each ghost on top of the jam. Refill the bag until all the mixture has been used.
- Bake in the oven for an hour. Then turn the oven off and leave to crisp in the oven for roughly a further hours.
- Once the meringues have cooled down slightly position the chocolate crispies to form the eyes of each ghost. You can use a bit of icing sugar and water mixed into a thick paste for glue if the meringues have cooled too much.