Meringue Ghosts

Meringue Ghosts


  • DAWN® Ovafina 160g
  • Water 100g
  • Sugar 200g



Add all of the shortcrust pastry ingredients to a mixing bowl fitted with a beater and mix on slow speed until the dough is formed (do not overmix).

Roll out the shortcrust pastry to 3-4mm and cut out disks with a 3”/8cm round cutter, and place onto baking sheets.

Bake in a deck oven at 190°C for 10-12 minutes.

Whip up the DAWN® Ovafina and water in a grease free mixing bowl, gradually add half of the sugar while still mixing on top speed, then fold the remaining half on slow speed.

Place the meringue mix into a piping bag with a plain nozzle, and pipe the desired shapes onto greaseproof paper lined baking trays.

Bake in a deck oven at 110-120°C for 60 minutes.

When cool, sit each baked meringue onto a cooled chocolate shortcrust pastry disk with a spot of melted chocolate.

Pipe on two eyes using the melted chocolate or softened DAWN® Chocolate Fudge Icing.


MAKES: 158 ghosts piped at 20g