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Sunday, October 3, 2010

Ghost Meringue and, Gingerbread men skeletons....Oh yum!

When I first cam across this recipe I though that it was a really good idea and I hope that you will like them too.

Ghost Meringues


100g caster sugar
75g icing sugar 
3 large eggs whites
silver balls to decorate


Preheat the oven to 130C/110C Fan/ Gas 1. Mix the caster and icing sugar together. Put the 3 egg whites in a bowl and whisk until they form stiff glossy peaks. Add the sugar mix one spoonful at a time, whisking until stiff again between each addition. Spoon the mixture into a freezer bag and cut off one of the corners to make a hole. Line two baking trays with baking paper and pipe the meringue to make blobs with peaks at the top. Make eyes with silver balls and bake in the oven for 1 – 1 ½ hours.

Gingerbread men skeletons
350g plain flour
1 level tsp bicarbonate of soda
2 level tsp ground ginger
½ level tsp ground cinnamon   
½ level tsp mixed spice
125g butter, chilled
175g light soft brown sugar
4tbsp golden syrup
1 medium egg, lightly beaten
White Piping Icing, to decorate

  1. Preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with baking paper. Sift the first five ingredients |into a bowl. Cut the butter into small cubes and rub it into the flour until it resembles breadcrumbs. Add the sugar, golden syrup and egg to make a stiff dough.
  2. Roll out on a floured surface to slightly thicker than a pound coin. Cut into gingerbread men and put on the trays.
    Bake for 12-15 minutes, allow to cool for 10 minutes then transfer to a wire rack to cool completely. Pipe on the white icing to make faces and bones.

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