Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Egg whites
To decorate
How it's done
Egg whites
Beat the egg whites with the vinegar and salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff.
Ghosts
Transfer the mixture to a piping bag, cut off the tip (approx. 10 mm in diameter). Pipe approx. 18 bases (approx. 4 cm in diameter) and 18 mounds (approx. 4 cm in diameter) on a baking tray lined with baking paper, form a little peak on each of the mounds.
To bake/dry
Approx. 60 mins. in the lower half of an oven preheated to 100°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
To decorate
Cover the bases with the chocolate spread. Place a mound on top of each and press down gently. Use writing icing to draw on the eyes and mouth.
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