1. Preheat your oven to 120°C/100°C fan/gas mark ½ and line two baking trays with greaseproof paper.
2. Using two bowls, separate the eggs into their whites and yolks. You will only need the whites for this recipe.
3. Place the egg whites into the bowl of your stand mixer and whisk on a high speed until they are foamy and soft peaks form.
4. Begin to add the sugar, one tablespoon at a time, while continuing to whisk.
5. Continue mixing until the mixture is thick and glossy, and you can no longer feel any grittiness when rubbing a little of the mixture between your thumb and forefinger.
6. Transfer the meringue mixture to a large piping bag fitted with a round nozzle and use this to pipe your ghosts on to the baking trays.
7. Bake your meringue ghosts for 50 mins, before leaving to cool on the tray for around ten minutes.
8. Gently peel the meringues from the parchment and transfer to a clean tray lined with more greaseproof paper, before allowing to cool completely.
9. Break off small pieces of the black ready-to-roll icing and roll into small egg shapes.
10. Brush the icing with a little water and attach three pieces to each meringue, gently pressing them into place.
11. Allow to dry at room temperature for a few hours, before layering in an airtight container between pieces of greaseproof paper to store at room temperature for up to two weeks.
We’re continuing this month’s Halloween theme this week with some super spooky and fun Ghostly Meringue Kisses. Super simple to make and easy to store, these fantastic phantoms can be enjoyed on their own, or why not use them to decorate a Halloween cake?