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Monday, 13 October 2014

Halloween Ghost Meringues 万圣节可爱小鬼蛋白甜饼

Halloween is around the corner! Yay... my boy is going to join the 'Trick or Treat' at our neighborhood. This, the ghost meringues that I made today was a trial run for the giveaway. 

This is my first attempt on baking meringues. I'm so happy that they turned out so nice. Hmm... I knew my piping skill sucks but as I said on my Facebook post, 'ghost never look alike' . So it's perfectly fine if I don't pipe them perfectly same. :) 


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3 Egg Whites
1/4 tsp Cream of Tartar
Pinch of Salt
1/2 tsp Vanilla Extract
1/2 cup Castor Sugar
1/2 cup Icing Sugar 
Some mini chocolate chips for the ghost's eyes

1. Preheat oven 90'C. Sift icing sugar into a bowl, set aside.
2. Use a mixer, beat the egg whites and cream of tartar at low speed until foamy. 
3. Add salt, adjust to medium speed and add in vanilla extract. 
4. Increase to medium-high speed, continue to beat until soft peak, then gradually add in castor sugar.
5. Continue to beat until the meringue forms stiff and glossy peaks.

6. Sift in icing sugar and gently fold with a rubber spatula until no more lumps. Do not over-mix the meringue.

7. Spoon the meringue into piping bags. Seal and snip a 1cm hole at the tip.

8. Hold the bag upright and squeeze a stack of 3 blobs of meringue onto a lined baking tray. 

9. Place 2 mini chocolate chips on each ghost. 

10. Bake at 90'C for 90 minutes. Reduce heat to 80'C and continue to bake for 60 minutes. 

11. When it's ready (crisp), let it cool completely in the oven. Once removed from oven, store in an airtight container. Don't let the ghost out! Hoohoooo... :) 

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