Are you Spooking to Me?

Spookelina on the red carpet

Here I was thinking, tonight I am taking a break from the kitchen.  But noooo, it seems I have created a monster.  My two apprentice sous chefs had a little assignment for me.

"What do you mean you are not creating something interesting tonight?"

They wanted some show and tell which they could take to school in the morning.

So I whipped out my Queen Latiffa jiggle, and did the "Are you spooking to me?"  attitude. We were in stitches, again, rolling on floor laughing this time.

Now these little blokes did not come out that perfect, I don't think they should be cracking like this (note bubbles on Spook with runny tummy). But I will tell you what was cracking us up, it was the photo shoot. We had so much fun snapping these spook puffs, we felt like the Spook Paparazzi.

It is important to let your egg whites come to room temperature, this will help you get the most volume. Also, make sure all your bowls, whisk, etc are spotlessly clean and free of any grease.

Spook with runny tummy

Ingredients:

2 egg whites, room temperature
tiny pinch of salt
tiny pinch of cream of tartar
3/4 cup castor sugar, sifted
tiny silver candy sprinkles (chocolate or little seeds) for eyes, or food coloring

Special equipment:
ziplock bag with one of the corners snipped off







Method:

Spook Mobile

1. Place the egg whites, salt and cream of tartar in a large, clean mixing bowl. 
2. Start whisking the egg whites at medium speed with an electric mixer.
3. When the whites are frothy and have a bit of volume to them, start sprinkling in the sugar a bit at a time over a minute or two - leaving the mixer on the entire time.
4. The meringues mixture should start to have stiff structured peaks, lots of structure, otherwise the will collapse into a puddle.
5. Fill the pastry bay -or alternately, zip lock bag with the corner snipped off - using the spatula. 
6. Now pipe about 12 ghost shapes onto the prepared baking sheet which is covered with wax paper.
7. I found that making tiny circles all the way up is the easiest way to make the ghost shape.
8. At this point you can either press candy silver balls one at a time into your pointer finger and place them on the ghost - again, quickly but carefully.
9. Or you can also paint little eyes with food coloring onto the meringues after they have baked.
10. Place the meringue in the oven for an hour. After an hour, open the oven door an inch or two and cook for another 30 minutes. 
11. Touch one of them at this point, they shouldn't be gummy or wobbly. If they are still too moist, leave them in the oven until they aren't. 
12. Turn off the oven, and leave the meringues in there until it comes down to room temperature.