The Finishing Touch:
5. Melt that dark chocolate square. Grab a toothpick, dip its tip into the melted chocolate, and unleash your creativity! Draw eyes and grimacing mouths on each meringue ghost, turning them from plain blobs to spook-tacular spirits.
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There you go, dear witches and wizards! Enjoy your ghastly ghost meringues, and may they send shivers (of delight) down your spine. Bon appétit and Happy Haunting!
Pro-tip: For the crispiest, whitest ghosts, you can bake them for up to 3 hours at a lower temperature of 80°C (176°F). This will make sure they’re as pale as, well, a ghost!
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