• Home
  • Meringues “Ghosts”
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
powdered sugar 150 g
egg white 80 g
bitter chocolate 20 g

Nutritional information

cal
299,92
prot
3,89
fat
2,72
carbs
65,06
Share

Meringues “Ghosts”

Meringues “Ghosts”

Ingredients

Just 2 ingredients will be enough to make delectable crispy and glossy meringues. Add chocolate and create real Halloween meringues. Touching and funny Ghosts are likely to attract all the guests and vanish out of a sweet table first.


Darya Bliznuk

Recipe author

Darya lives in sunny city Rostov-on-Don. From her childhood she was fond of cooking and made experiments in the kitchen. Recently she began to take a picture of these experiments. Beloved wife and mother of two children.

Steps

1
Done

Step 1

Set the oven at 90°C. Sugar and egg whites put in a saucepan and place over a double boiler.

2
Done

Step 2

Combine the sugar and egg whites in a saute pan an place on a baine marie, i.e. half-fill a bag pan and put it over the heat, bring to a boil and put the saute pan onto it. The bottom must not touch the water.

3
Done

Step 3

Constantly stir a mixture till it reaches 65°C (or till the sugar is melted). Best is to use a kitchen thermometer.

4
Done

Step 4

Set mixture aside.

5
Done

Step 5

Beat the egg whites with the sugar until the mixture is stiff.

6
Done

Step 6

Put the egg whites mixture into a pastry bag with a round ring and place the meringues on a baking sheet covered with a nonstick baking parchment leaving some space between each other. Try to make the meringues in a pyramid shape with a sharp nose on the top. Place in the preheated oven (a convection mode) and bake for 2h (if you want to have them drier then keep for 30 minutes more). Turn off the oven and allow the meringues to cool in the oven with a preopen door.

7
Done

Step 7

Place chocolate on a small plate and heat into a microwave oven (around 20 sec), mix with a help of a toothpick.

8
Done

Step 8

Paint eyes and a mouth with chocolate on the cooled meringues using the toothpick.

9
Done

Step 9

Let chocolate cool.

10
Done

Step 10

The meringues “Ghosts” are ready. Keep in an airtight container or a box at the room temperature.

11
Done

Step 11

Bon appetite!

Meringues “Ghosts”

Just 2 ingredients will be enough to make delectable crispy and glossy meringues. Add chocolate and create real Halloween meringues. Touching and funny Ghosts are likely to attract all the guests and vanish out of a sweet table first.

  • Автор рецепта:
  • После приготовления вы получите 12
  • Время приготовления: 2 hours 30 mins

Ингредиенты

  • 150 g powdered sugar
  • 80 g egg white
  • 20 g bitter chocolate

Способ приготовления

  • Set the oven at 90°C. Sugar and egg whites put in a saucepan and place over a double boiler.

  • Combine the sugar and egg whites in a saute pan an place on a baine marie, i.e. half-fill a bag pan and put it over the heat, bring to a boil and put the saute pan onto it. The bottom must not touch the water.

  • Constantly stir a mixture till it reaches 65°C (or till the sugar is melted). Best is to use a kitchen thermometer.

  • Set mixture aside.

  • Beat the egg whites with the sugar until the mixture is stiff.

  • Put the egg whites mixture into a pastry bag with a round ring and place the meringues on a baking sheet covered with a nonstick baking parchment leaving some space between each other. Try to make the meringues in a pyramid shape with a sharp nose on the top. Place in the preheated oven (a convection mode) and bake for 2h (if you want to have them drier then keep for 30 minutes more). Turn off the oven and allow the meringues to cool in the oven with a preopen door.

  • Place chocolate on a small plate and heat into a microwave oven (around 20 sec), mix with a help of a toothpick.

  • Paint eyes and a mouth with chocolate on the cooled meringues using the toothpick.

  • Let chocolate cool.

  • The meringues “Ghosts” are ready. Keep in an airtight container or a box at the room temperature.

  • Bon appetite!

previous
Tangerine panna cotta
next
“Garnet bracelet” salad with chicken
previous
Tangerine panna cotta
next
“Garnet bracelet” salad with chicken

Add Your Comment