Hope you're all enjoying the fabulousness that is the Entangled Get Wicked Blog Hop. Because I'm all about treats, rather than tricks, I thought I'd share my (world famous in my street) Halloween mallow ghosts. This is about getting wicked as well as trick or treating, and there is nothing more deliciously wicked than the taste of sugar whipped into airy peaky perfection. Personally I would serve the adult version of these with cream too - ideally chocolate cream. Oh. Yes.
You will need:
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Remember that moisture is not your friend when you are making these puppies. So don't make meringues on humid or rainy days. Preheat oven to 120°C/248°F. Measure and prepare all your ingredients.
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Line 2 large baking trays with non-stick baking paper. Have all the required utensils on hand. An electric stand mixer or electric hand beaters with a whisk attachment or a hand balloon whisk can be used to whisk the egg whites. they will all give good results but the texture of the meringue mixture will be slightly different with each.
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Place the egg whites and salt in a large, clean, dry mixing bowl. Make sure your egg whites, bowl and whisk attachment/s are free of any water, or fat such as butter, oil or egg yolks, as this will inhibit the egg whites from incorporating air and producing a good volume. It is best to use a stainless steel, glass, ceramic or copper bowl and whisk the egg whites until soft peaks form.
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Add the sugar, a spoonful at a time, whisking until just combined. The sugar should be added gradually but there is no need to whisk well after each addition. If the sugar is added too slowly, the resulting mixture will be fluffy and not smooth and will give the final meringues an open texture.
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After the last of the sugar has been, added, continue to whisk for a further 2-3 minutes or until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted. The best way to test if all the sugar has dissolved is to rub a little of the mixture between your thumb and forefinger.
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If it is smooth, all the sugar has dissolved. Keep a close eye on the mixture and stop beating as soon as it reaches this stage. If the mixture is overbeaten, the meringues will collapse during cooking and beads of sugar will form on their surface.
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Use teaspoons to spoon the mixture onto the lined trays to form the meringues. As a guide, each meringue will be about 2 level tablespoon measures of mixture.
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Place the meringues into the oven and reduce the temperature to 90°C/194°F. When you place the meringues in the oven, the initial slightly higher temperature sets their outsides. The lower temperature then dries the meringues rather than bakes them. Leave the oven on for 1 1/2 hours or until the meringues are crisp and sound hollow when tapped on the base. Turn the oven off and allow the meringues to cool in the oven - this will take 3-4 hours.
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Paint the "ghost eyes" on with black food coloring or color paste.
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Store your "ghosts" in an airtight container for up to 3 weeks.
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Thanks for coming to visit. As a special treat to Blog Hoppers, I'm giving away an ARC of my upcoming Christmas title Red Hot Christmas! Just let me know which of my Entangled titles has been translated into greek...you can check on my websiteTo head back to the Blog Hop, just click on the linky link below.
