It's so easy to make these cute little meringue ghosts! They are crisp on the outside and marshmallowy on the inside.
Ingredients0.100kg Bakels Actiwhite 1.000kg water 2.000kg sugar |
MethodDissolve Bakels Actiwhite in the water and allow to soak for 5-10 minutes. Add half the quantity of sugar, whip on high speed to full volume and fold in the remaining sugar. Pipe into the shape of a ghost (as per picture). Dry the meringues at low temperature, approximately 100°C - 120°C. Decorate the meringues as desired. |
Recipe courtesy of British Bakels
