Meringue Ghosts

1. 1

   Preheat the oven to 250u00b0F. Place the egg whites in a clean bowl and whisk with an electric mixer until very stiff. Gradually whisk in the sugar, one spoonful at a time, to make a firm glossy meringue.

2. 2

   Spoon the meringue into a large piping bag fitted with a 1/2 inch plain round nozzle. Pipe 35 peaked swirls onto a large baking sheet lined with parchment paper. Bake for 1-11/2 hours until crisp and dry. Turn off the oven and leave the meringues to cool in the oven.

3. 3

   Blend the lemon juice and powdered sugar together in a small bowl to make a smooth, thick icing. Color half the icing pale blue and the other half dark blue with the food coloring. Spoon each icing into a small piping bag and snip off the ends. Pipe eyes and mouths on the meringues with the icings. Leave to set.

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