Difficulty 2/5
I’m absolutely in love with these ghosts!!! They’re so cute and sweet they’ll win your heart over as well. I like that I can teach you how to make a perfect meringue, which is something that many of you have asked me in the past. We’re also going to fill them up with manjar blanco which is the Peruvian dulce de leche.
Like I said on my halloween snake grissini recipe, I don’t like it when people serve food resembling body parts or creepy stuff, it’s just not my vibe.
However, it is a fun day to make creative dishes for kids and adults 🙂 and these ghost meringues are super cute and tasty.
I love how they look surprised and scared because let’s face it, they’re not scary at all themselves. Just the perfect treat for halloween.
Meringue Ghosts
Ingredients
For the meringue
- 3 egg whites
- double the weight of the egg whites granulated sugar
For the manjar blanco
- 300 ml evaporated milk
- 300 ml condensed milk
- orange or red and yellow food colouring optional
Icing for decorating
- 100 g powdered sugar
- black or every colour food colouring
Instructions
For the manjar blanco
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Put the milks in a large pot or pan and move around with a spatula on medium heat until you form a thick caramel (about 30min). Don't stop moving around or it will burn on the bottom. Let it cool down completely.
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Add food colouring to turn it orange if you wish to make them more halloweeny.
For the meringue
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Mix the egg whites with double the weight of sugar and put the bowl on a bain marie. Make sure that the bottom of the bowl doesn't touch the hot water. Whisk every couple of minutes.
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Take it off the bain marie once the sugar has dissolved (put your fingers in the mix and feel for granules) and the mix is hot (as hot as the hot water from your tap).
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Whip it up for about 10min or until it's at room temperature.
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Put the meringue in a piping bag with a round piping nozzle and make rounds for the base and a kiss for the head. For further reference you can watch the video above.
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Put them in the oven on baking paper or silpat mat at 120C for about 1 hour - 1 hour 20min. You'll know they're done if you take a large head out of the oven and let it cool down. Then you try it and if it's dry all over then they're done.
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Let them cool down completely before filling.
To decorate
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Fill the kisses with manjar blanco.
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Mix the powdered sugar with food colouring until you get a nice consistency. Don't make it too thin or it will not stay in place.
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Make the face you like on the ghosts 🙂
Recipe Notes
Tips for a perfect meringue:
- Have a really clean bowl because any fat that's left in there will stop it from rising
- Make sure no egg yolk goes into the egg whites (same reason as above)
