Ingredients:

- 4 large egg whites
- 225g (7 1/2oz) caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- handful dark chocolate chips

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Method:

  1. Preheat the oven to gas 1, 140°C, fan 120°C. Line 2 large baking sheets with baking paper. Put the egg whites in a clean dry bowl and with an electric whisk, whisk to stiff peaks. Add 1 tbsp of the sugar and whisk back up to stiff peaks. Continue adding the sugar in this way until it’s all added and the meringue is silky and firm. Finally fold in the cornflour and vinegar.
  2. Use a little of the meringue mixture to stick the baking paper to the baking sheets, a dot in each corner. Carefully spoon the rest into a piping bag fitted with a 2cm round nozzle, and twist the end of the bag. Holding the piping bag upright squeeze with even pressure pulling the bag upwards slowly as you do so. You want a meringue of around 9cm high with a pointy peak on the top. Repeat, leaving at least 3cm between each one. Gently press 2 chocolate chips into each meringue to create eyes.
  3. Bake the mini meringues for 1 hr, until they are crisp to touch and easily peel off the paper. Turn off the oven and leave inside to cool completely, ideally overnight.
  4. the remaining chocolate buttons in the microwave. Then use the end of a paintbrush or teaspoon to paint a ghostly mouth onto each meringue. Leave to cool.

Ingredients from the One Stop Range

One Stop Medium Free Range Eggs
6 pack

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