Spooky Meringue Púcas

Method

1. Beat whites until stiff but not yet dry. Fold in half the sugar. Beat again until the mixture will stand in a firm dry peak. Fold the remaining sugar in carefully. Fill into a piping bag. Cover a couple of baking sheets with parchment paper. Pipe a small blob of the meringue onto the paper pulling the piping bag upwards quickly to create a willowy point.

2. Bake in a very low oven, 100°C/Gas Mark ¼ for 4 hours approx.

3. Allow to cool completely.

4. Meanwhile, melt some chocolate and fill into a paper piping bag. Decorate the meringues by piping little dots for eyes and a little oval for a scary mouth. Arrange on an appropriate plate.

5. Serve with a bowl of softly whipped cream.