Meringue ghosts

Method

1. Preheat the oven to 110°C/gas 1/4. Line 2 baking sheets with non-stick liner or baking parchment (meringue can stick on greaseproof paper and foil).

2. Tip the egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

3. Now turn the speed up and start to add the caster sugar, a dessert spoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly to prevent the meringue from oozing later. However, don't over-beat. When ready, the mixture should be thick and glossy.

4. Sift a third of the icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.

5. Scoop the mixture into a piping bag with a 1.5-2cm nozzle. Squeeze into ghost-like shapes about 3cm apart. Carefully add the chocolate chip 'eyes'.

6. Bake for 1 1/2 hours in a conventional or gas oven, so the meringues are still white but can be lifted from the paper without sticking. Turn off the oven, leave the door ajar and leave the meringues until cold. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)