Chef George Tsoulis Halloween snacks that you will love.
INGREDIENTS
60 gr. powdered sugar (icing sugar)
60 gr. granulated sugar
2 egg whites, from large eggs
1 pinch of salt
melted chocolate, for serving
To use: pastry bag (piping bag) for meringue shapes
PREPARATION & EXECUTION
1 In the bucket of the mixer, add the egg whites and the salt and beat them at high speed for 2-3 minutes.
2 Continuing to beat, as soon as the egg whites start to foam, slowly add the granulated sugar. Once the meringue is firm, add the icing sugar in portions and continue beating until a firm and shiny meringue is created.
3 Then, transfer the meringue to a pastry bag (piping bag), cut the edge if it’s a disposable bag, and form the "ghosts" on an oven tray lined in bake paper.
4 Then bake the meringues at 100 ° C, fan assisted, for 1.5 hours, and once they are ready, leave them to cool.
5 Finally, create eyes on the ghosts with the melted chocolate and serve.
(Source: Giorgos Tsoulis)
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