Egg Free Meringue Ghosts

Directions

Step 1

Preheat oven to 130°C, 250°C

Step 2

Line two baking sheets with parchment.

Step 3

In a small bowl mix the Pectin in the the Orgran Egg Replacer

Step 4

Put the cold water in a large bowl, add the Egg Replacer and mix on high for 5 minutes.

Step 5

Combine the sifted icing sugar, brown sugar and vanilla.

Step 6

After the first 5 minutes of mixing, add the icing sugar mixture one tablespoon at a time. Mix on high for a further 5 minutes (so mixing on high for a total of 10 minutes). You will get a fluffy, white mixture that pipes beautifully.

Step 7

The mixture needs to be used right away as it does start to get a bit soft quickly.

Step 8

Pipe the meringue using a large round nozzle. Two or three squirts of meringue to make a ghost shape, with a nice point of top. Pip them onto a lined baking sheets and pop into the oven.

Step 9

Now leave them for 2 hours. After 2 hours turn off the heat and leave them for another 2 hours. Don’t open the door. After 4 hours you have great meringues.

Step 10

One they are cool then make up a simple icing from icing sugar, a little water, and some jet black food dye. Take a very small round nozzle and pipe eyes and a mouth. If you are feeling brave go for a ‘boo’ at the same time!