Your first name… Rohan
Four descriptive traits… kind, cool, peacfull, awesome
Sibling of… brother of meher
Lover of (people, ideas)… Jeff Hardy, Matt Hardy, my dad
Who feels… sad, happy, good
Who needs… PSP, computer, TV
Who gives… Love, Peace, Joy
Who fears… dark, my sister, ghosts
Who would like to see… Jeff hardy, Matt Hardy, Kane
Resident of (your city)… Beverly Hills
Your last name… Rajpal
My little ghosts were meant to be white but they began to turn brown about 30 minutes into baking a 100C. Maybe an element issue with my poor old oven, but they tasted darned nice. The kids loved the crispy exteriors and slightly chewy interiors. I think they liked these creatures better than macs!
Meringue Ghosts for Halloween
adapted from Joy of Baking
2 egg whites (120 grams)
1/8 tsp cream of tartar
1/2 powdered vanilla sugar
Preheat oven to 105C. Line a baking sheet with parchment paper.
Beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.
Spoon the meringue into a large self-sealing plastic bag. Use a sharp pair of scissors to snip 1/2 inch off from one corner of the bag to form a makeshift piping bag.Hold the bag upright and squeeze the meringue, forming a wide base, a slightly smaller middle, and a curled top (almost as if you were piping a soft-serve ice-cream cone) to form a chubby, upright ghost shape.
Carefully press two candy eyes or two silver dragees or miniature chocolate chips into each meringue ghost.
Bake the meringues for approximately 1 1/4 – 1 1/2 hours or until they are dry and crisp to the touch and easily separate from the parchment paper. Turn off the oven, open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.
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