EASY Meringue Ghosts Halloween Recipe!

Preheat a fan-forced oven to 100C / 210F (120C / 245F for no fan). Line a large baking tray with baking paper.

Pour the vinegar into a metal or glass mixing bowl. Use a paper towel to wipe until dry.

Add egg whites and cream of tartar to the mixing bowl. Whisk until frothy, about 60-90 seconds.

With the mixer on medium-high speed, add 1 tbsp of sugar at a time, whisking until thick and glossy, about 3-4 minutes. Add vanilla extract and whisk for 30 seconds.

Transfer the meringue to a piping bag, pipe small dots on the baking tray, then press the baking paper on top to hold it in place.

Hold the piping tip 2 cm above the baking tray. Squeeze to create a round base, lift slightly to form a tall shape, then stop squeezing to create a peak.

Bake the meringues for 1 hour. Leave in the oven to cool completely with the door slightly ajar, about 3 hours or overnight.

Use a food-safe brush to apply black food gel for the eyes and mouths on the meringue ghosts. Allow them to dry completely before using, about 10 minutes.

Preheat a fan-forced oven to 140C / 285F (160C / 320F for no fan). Spray two 20cm / 8-inch cake tins with oil spray and line the bottoms with baking paper.

Add the cake flour, cocoa powder, baking powder, bicarb soda, salt and caster sugar to a large mixing bowl and whisk to combine. Set aside.

In a large jug or mixing bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, red food dye and white vinegar. Whisk until fully combined.

Add the wet ingredients to the dry ingredients and whisk until no dry ingredients are showing. Small lumps are ok.

Divide the batter evenly between the two cake tins. Bake for 50 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes before transferring to a cooling rack.

Place cream cheese and butter in a stand mixer bowl. Mix on low speed, then increase to medium-high for a couple of minutes to combine.

Add powdered sugar, milk powder and vanilla. Mix on low speed until incorporated, then beat on high speed for about 5 minutes until fluffy and pale. Add to a piping bag.

Trim the tops off your cake layers to level them.

Add the first layer of cake to a serving plate. Pipe some frosting on top and spread it around flat. Add the next layer of cake.

Cover the cake in frosting and smooth the sides and top.

Drizzle with chocolate sauce and allow to set before placing the meringue ghosts on top right before serving.

Equipment Needed

Spice Level:

Allergens