I don’t really buy into the Halloween shananigans, at least not in a big way. As a child I have no recollection of ‘trick or treating’ and frankly I’ve got somewhat confused as to what Halloween is all about. That said there is a ‘foodie’ side of this event that I find completely irresistible. People are so creative, you only have to tap in a few key search words and you’re bombarded with an array of wonderful ideas to add to the ‘treat’ box. These are my favorite. So easy to make and totally comical.

Spooky Halloween Meringues

2 egg whites

125 gms of white caster sugar

1/2 tablespoons of butternut icing

There are 2 key rules when making meringues- the cleanliness of the mixing bowl – it is so important that this is anything but plastic, copper is ideal but unlikely, aluminium and glass are perfect, and secondly that you cook at a very low temperature – I suggest 110 or ideally the bottom left oven of an aga – the point being to dry the meringues out and extract the moisture – !

Turn the oven on to 110c.

1. Put the egg whites into the extremely clean metal bowl of an electric mixer, something like a kenwood or kitchen aid, or you could use handbeaters, and beat on full power until quadrupled  (and more) in size and volume. When you pull the beaters out the peaks of the beaten egg whites should be firm not droopy! This can take 5 minutes or more. If there is any yolk in the egg whites they will not beat up – it has to be 100% egg white!

2.  Put the beaters back in and slowly pour in the sugar in 2 stages,  keep the beating going at full pelt and after a minute or 2 the meringue will take on a very glossy sheen. Leave the beaters on beating furiously while you prepare the tins. Line a couple of baking tins with baking paper and with a teaspoon or alternatively a piping bag drop / pipe dollops of the mix on to the paper. Place in the oven and leave to dry out for at least 1 hour. I literally do an over sized teaspoon for the ‘little people’ – which is perfect toddler size for pudding. The meringues are ready when they lift easily from the baking paper.

3. Ice on the eyes once the meringues have cooled completely.

This recipe can be doubled, tripled to make more.

The quantity above is designed for using up left over egg whites – it makes about 15 ‘toddler’ size meringues – or meringue kisses as I call them, or 4 good-sized adult meringues with some extra small ones as well.