Beat egg whites with a pinch of salt until stiff. As soon as the egg white starts to set, slowly drizzle in the sugar, then add the lemon juice. Keep beating until the sugar has completely dissolved, about 5 minutes.
Pour the mixture into a piping bag with a perforated nozzle, carefully squeeze out the trapped air and squirt small ghosts onto the tin with a little space between them. For the ghost`s eyes, press small sugar pearls into the dots, this is best done with tweezers or a toothpick, which you make sticky beforehand with a little protein. Or draw a face after baking with sugar writing or melted chocolate.
Bake ghosts for 1-2 hours at 100 degrees, depending on their size, then switch off the oven and let cool down completely in the oven. If they come off the parchment paper easily, they are done.
Ingredients
Print Recipe
Pin Recipe