A spooky way to use up any egg whites. This recipe will make about 20 meringue banshees for Hallowe’en trick or treaters.
3 egg whites
165g caster sugar
Line a flat baking sheet lined with baking parchment and preheat the oven to a low heat of 120 degrees C/Gas Mark ½.
Whisk the egg whites until they form stiff peaks. Add the sugar one tablespoon at a time, whisking well after each addition until the mixture is stiff and glossy. Using a 1.5cm piping bag (or cut a corner 1.0/1.5cm wide on a strong clean plastic bag), pipe the mixture on to the baking parchment in round swirls about 6 to 8cm high. Flick the top of each meringue over to form a ghostly quiff, then push in two silver balls for eyes. Bake for 25 mins, then turn off the oven and allow to cool inside.
To use up your egg yolks, make Hallowe’en biscuits from Anna-Louise’s shortbread or Sole cakes to have races with.