Ingredients
Equipment
Method
- Preheat your oven to 90°C (194°F) and line a baking sheet with parchment paper.
- In a clean, dry bowl, whip the egg whites with a stand mixer or hand whisk until they become frothy and start to hold shape.
- Add a pinch of salt and continue whipping until soft peaks form, where the tips curl gently.
- Gradually add superfine sugar, one tablespoon at a time, while beating continuously, until the mixture becomes glossy and forms stiff, shiny peaks that stand straight up when you lift the whisk.
- Gently fold in vanilla extract and lemon zest or cocoa powder for optional flavor and visual flair.
- Transfer the meringue mixture into a piping bag fitted with a star or round tip, or use a spoon to dollop small mounds onto the prepared baking sheet, leaving space between each.
- Bake the meringues in the preheated oven for about 1.5 hours, until they are crisp on the outside and lift easily from the parchment.
- Once baking is complete, turn off the oven and leave the meringues inside to cool and dry for at least an hour, which helps prevent cracking.
- Remove the cooled meringues from the oven and gently peel them from the parchment paper.
- Arrange the ghostly white meringues on a serving platter, ready to vanish quickly once served.
Notes
For extra spooky effects, use black cocoa powder instead of lemon zest. Handle the meringues gently to prevent cracks. Store in an airtight container for up to 2 days to maintain crispness.