2 egg whites (use the egg yolks to make our mayonnaise, or add to scrambled egg mix)
100g caster sugar
2 squares of chocolate
A piping bag is needed for this recipe
Preheat the oven to 100C, 220F, gas mark 1/4. Line a baking tray with greaseproof paper.
Place the egg whites into a clean mixing bowl and whisk with a hand-whisk, until stiff peaks are formed.
One tablespoon at a time add the sugar, whisk then repeat until all the sugar has been added and mix for approximately 5 minutes, until a stiff peak is formed again (to test, try carefully tipping the bowl upside down – the mixture should stay put and not fall out!).
Fill the piping bag with the meringue mixture and cut the tip of the bag to about the size of a 50p piece. Squeeze the mixture out onto the greaseproof paper and pull up as you squeeze it, finishing with a pointy ghost-shaped tip, leaving about 1cm between each meringue.
Once you have piped all the ghosts, bake in the oven for 40 – 50 minutes until they are easy to peel off the paper - if the mixture is still sticking, pop them in for a little longer.
Once they are cooked, remove from the oven and let them cool.
Melt the chocolate by adding it to a heatproof bowl and set this over a saucepan of boiling water. Once melted, use a toothpick to draw eyes and a mouth on each meringue.