Summerween Meringue Ghosts

Line a baking sheet with parchment paper and preheat the oven to 110 °C (100 °C convection). Make sure the bowl and whisk are perfectly clean and grease-free. If not, the meringue will not whip up properly.

Add 14 g of FunCakes meringue powder, 125 ml of water, and 125 g of fine sugar to the bowl. Using an electric whisk, beat at high speed for 6 to 8 minutes until you get a thick white foam. Then, while continuing to whisk, gradually add the remaining 250 g of sugar. Continue whisking at high speed for another 6 to 8 minutes, until the meringue is firm and shiny.

Spoon the meringue into a piping bag fitted with tip #1A and pipe small tufts onto the prepared baking sheet. Dry the meringues in the oven for 1 hour. Then leave them to cool in the oven with the door open.

Using the FunCakes black edible marker, draw eyes and mouths on the meringues. Melt the FunCakes Orange Deco Melts according to the package instructions and dip the bases of the ghosts into the melted Deco Melts. Place the meringues back on the parchment paper and let harden in the fridge for 5 minutes.