These meringue ghosts are perfect to top off Edd Kimber's nutty butterscotch cake.
Makes: about 40 ghosts
- Prepare20 mins
- Cook1 hr 20 mins
- Total time1 hr 40 mins
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.