Halloween Ghost Meringues
Halloween Ghost Meringues


  • 4 Farm Pride Egg Whites
  • 1 Cup (220G) Caster Sugar
  • 1 Teaspoon White Vinegar
  • 24 Currants



  1. Preheat oven to 120°C (250°F). Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the sugar, 1 tablespoon at a time, allowing 30 seconds between each addition. Whisk for a further 8 minutes, scraping down the sides of the bowl, until the mixture is stiff and glossy. Add the vinegar and whisk to combine.
  2. Spoon the mixture into a piping bag fitted with a 1.5cm-nozzle. Pipe 12 ghost shapes onto 2 large lightly greased baking trays lined with non-stick baking paper. Place 2 currants onto each ghost for the eyes. Bake for 25 minutes, turn off the oven and allow meringues to cool completely before removing. Makes 12.

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