Serves 8

• 250g icing sugar
• 4 egg whites
• 2 teaspoons of cornflour
• 1 teaspoon of white wine vinegar
• Black edible ink decorating pens

To Cook

Preheat the oven to 150°C
Line two baking trays with baking parchment.
Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form.
Using a spatula, gently fold in the cornflour and the white wine vinegar.
Fill mixture into a piping bag and pipe 5cm in diameter large peaks on a the baking trays.
Bake for 45 minutes, remove from the oven and allow to cool completely.
Decorate eyes on the meringue using the decorating pen to create the ghosts.