Easy meringue ghosts with lemon curd cream by Siúcra

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4 egg whites

200g Siúcra Caster Sugar

1/4 tsp cream of tartar

1 tbsp Siúcra Icing Sugar

200ml cream

100g lemon curd

Black food colouring or candy eyes , to decorate

Preheat the oven to 110°C/90°C fan/ gas mark 1⁄4. Line two large baking trays with non-stick parchment paper.
In a large clean bowl, whisk the egg whites until they begin to form soft peaks. Whisking constantly, add one tablespoon of sugar at a time, continuing to add until all of the sugar has been incorporated.
Add the cream of tartar. Keep whisking for 10 minutes until the meringue is glossy and very stiff.
Use a round piping nozzle to pipe 6 small circles of meringue onto the parchment paper, and dab any peaks down with the back of a spoon – these will be the ghost bottoms. Then pipe 6 circles or meringue, bringing the piping bag up to create peaks – these will be the ghost bodies.
Bake for 80-90 minutes or until set. Turn off the oven, prop the door a little open with the handle of a wooden spoon and allow the meringues to cool in the oven.
Meanwhile, whip the icing sugar into the cream until soft peaks form. Gently fold in ¾ of the lemon curd and set aside.
On the flat side of the ghost bottoms, pipe a swirl of the lemon cream, then drizzle over the remaining lemon curd before sandwiching together with the ghost bodies.
Add three dots of black food colouring to create the ghosts’ faces or use melted chocolate to stick on two candy eyes.

By Siúcra