These ghostly meringues make a fun treat for Halloween parties!

Makes 12-15 ghosts


  • 3 large egg whites
  • 175g caster sugar
  • A few drops of black food colouring


In a large heat proof bowl, crack the egg whites and place on the top of the AGA in a warm location, away from the hotspots, for 5 minutes (slightly warm egg whites always whisk up better than cold egg whites)

Whisk the egg whites, until they form sift peaks. Gradually add the sugar, 1 tablespoon at a time, until the meringue is light and fluffy and doesn’t feel gritty when a little amount is rubbed in-between your thumb and forefinger.

Take 2 heaped dessert spoons of the meringue out and set aside. Place the remaining mixture in a piping bag fitted with a plain nozzle.

On a baking sheet, or cold plain shelf lined with greaseproof paper, pipe 12-15 piles of meringue roughly in the shape of ghosts ( these can be slightly different shapes, heights and sizes, no two ghosts are the same shape, they all have different characters).

Mix a few drops of food colouring into the meringue that was set aside, so that you get a grey colour. Place this in another piping bag and use to pipe little faces onto the ghosts (you can be as creative as you like here).

2 and 3 Oven AGA: Place the baking sheet on the third set of runners in the simmering oven for 1-2 hours, this will slightly off colour the meringue. If you have time, place the baking sheet on top of a chef’s pad on the boiling plate dome for 4-5 hours.

4 and 5 Oven AGA:  Place the baking sheet on the third set of runners of the warming oven for 2-3 hours.

By Alexandra Dibble

AGA Rangemaster Group Home Economist