Ghost Meringues
- 6 pers
- 10 min preparation time
- Level Easy
- 60 min cooking time
Ingredients
- 70g of powdered sugar
- 70 g of granulated sugar
- 2 egg whites
- 1 dark chocolate bar Sainte Lucie
Preparation
- Preheat the oven to 90°C.
- Beat the egg whites until stiff peaks form; once they are frothy, gradually add the powdered sugar.
- Whip until soft peaks form, gradually adding the powdered sugar.
- Transfer to a piping bag. Pipe the ghosts onto a baking sheet lined with parchment paper.
- Bake the meringues for 1 hour.
- Draw the faces and eyes using the dark chocolate pencil.
