Instructions

1. You will need:

2. 2 x baking trays lined with baking parchment or silicone.
3. A piping bag fitted with a wide nozzle.
4. Writing icing tubes, available from supermarkets.
5. Preheat the oven to 140°C/275°F/gas mark 1.
6. In a large bowl, preferably metal or glass, whip up the egg whites. Take care to get no yolk into the white or they won’t stiffen.
7. When the mixture forms soft but distinct peaks, slowly add the sugar, with the whisk running all the time. The mix will turn nice and glossy.
8. When all the sugar is used up, fill a piping bag with the meringue and begin piping the ghosts.
9. Imagine you are filling an ice cream cone and pipe a round shape, about 6cm across, then just keep going until you taper off at the top.
10. Bake in a preheated oven for 90 minutes and turn off the oven and leave to cool.
11. Pipe funny faces with the tube icing, being careful not to hold the meringues too tight or they might crumble before you’ve had time to scare anyone!