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.

Add food colouring to turn it orange if you wish to make them more halloweeny.

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.

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).

Whip it up for about 10min or until it's at room temperature.

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.

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.

Let them cool down completely before filling.

Fill the kisses with manjar blanco.

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.

Make the face you like on the ghosts :)