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Billington's Golden Caster Sugar1kg
1kgItem price
£2.65Price per unit
£2.65/kgThese meringue ghosts are perfect to top off Edd Kimber's nutty butterscotch cake.
Makes: about 40 ghosts
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4. Spread out the sugar on a baking tray and bake for 20 minutes, until warm and light golden.
Meanwhile, using electric beaters, whisk the egg whites in a clean bowl, until frothy. Whisk in the warm sugar, a spoonful at a time, beating well between each addition. Add the cream of tartar and whisk for 4-5 minutes more, until the mixture is cool and the sugar has mostly dissolved.
Reduce the oven to 100°C, gas mark ½. Spoon the meringue into a piping bag fitted with a 1cm nozzle and pipe ghosts, about 2cm wide and 4-5cm tall, onto a parchment-lined baking sheet. Bake for 1 hour, then switch off the oven and leave to cool with the door ajar. Decorate with the gel colouring and arrange on top of the nutty butterscotch cake.
Typical values per item when made using specific products in recipe
Energy | 58kJ/ 14kcals |
---|---|
Fat | 0g |
Saturated Fat | 0g |
Carbohydrates | 3.2g |
Sugars | 3.2g |
Fibre | 0g |
Protein | 0.2g |
Salt | 0g |
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Quantity of Waitrose Eggs British Blacktail Free Range Large in trolley 0
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£3.95Price per unit
32.9p each0 added
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£1.35Price per unit
96.4p/100g0 added
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£1.40Price per unit
£7.37/100g