Ghost Meringue & Candied Lemon Recipe

Halloween is originally a Celtic festival of Irish origin: the Celtic New Year! According to legend, ghosts took advantage of the nights getting longer in October to visit the living. To prevent them from coming to haunt them, the Celts wore terrifying costumes to scare them away.

Serves 4: 

 

1. Mix the sugar, vanilla sugar, and egg whites. 
2. Place your bowl over a bain-marie and whisk the mixture.
3. Using a probe, check the temperature; it should be between 55 and 60°C.
4. Remove from the heat and mix the preparation with an electric mixer. 
5. Stop beating once the mixture is cold and the meringue has stiffened.
6. Using a piping bag, form small round meringues and bake for 1 hour at 100°C.
7. Melt 30g of chocolate and pour into a piping cone.
8. Using the cone, draw faces on each meringue.
9. Shave a few shavings of the Candied Lemon seasoning pencil over the ghosts.