Easy Halloween Meringue Ghosts

If using pumpkin spice, sprinkle it over the meringue and gently fold it in by hand using a spatula. Avoid using the electric mixer at this stage to keep the air in the mixture.

Transfer the meringue into piping bags. Squeeze the mixture down toward the tip to remove any large air bubbles, but handle the bags gently to maintain the meringue's structure.

Line your baking trays with parchment paper. Cut a hole about 2cm wide (the size of a large coin) in the tip of the piping bag. Squeeze a tiny dot of meringue onto the corners of the trays to act as glue for the parchment.

Hold the piping bag vertically about 2cm above the tray. Squeeze from the top to form a round base for the ghost's body, keeping the bag steady with your other hand.

Stop squeezing once the base is formed, lift the bag slightly, and squeeze again to create a smaller head section on top. Pull the bag straight up quickly to leave a little 'peak' on the ghost's head. Repeat until all the mixture is used, working quickly as the meringue will soften over time.

Bake for 40–50 minutes until the ghosts are crisp on the outside. Turn off the oven and let them cool completely on the trays. Once cold, use an edible ink pen or a small brush with melted dark chocolate to draw eyes and mouths. Store in a loosely covered container for up to two weeks.