Cooking

BOO-meringue Pops

Things that go YUM in the night

Sometimes you need your Halloween treats to be a tad less…predictable. Meet our BOO-meringue Pops. These tiny spectres sit quietly in their cups until an unsuspecting little someone gets within snacking distance.

Follow our simple steps below to make your own.

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For the meringues

115g caster sugar
115g icing sugar
a pinch of salt
4 large egg whites, at room temperature
large freezer bags
greaseproof paper
tiny chocolate drops
a bar of milk or dark chocolate

For the cups

paper cups
utility knife
paint
brush
Posca pen
lollipop sticks
masking tape
a sheet of tissue/crepe paper
scissors

Let’s make BOO-meringue Pops

Step 1

Keeping little fingers away, cut the bottom out of your paper cups with the utility knife. Preheat the oven to 100°C or gas mark ¼.

Step 2

Put the caster sugar into one bowl. Sift the icing sugar into another (be careful not to sneeze).

Step 3

Put the egg whites into a large bowl with a pinch of salt. Use the electric whisk on medium power until the mixture forms soft peaks.

Step 4

Whisk on high power, adding 1 tbsp of caster sugar at a time until it’s all in.

Step 5

Fold in the icing sugar. By now the mixture should be glossy with scared-stiff peaks. (If you want to keep the meringue really white, you can add ½ tsp lemon juice and bake on a lower temperature for longer.)

Step 6

Put your freezer bag into a glass and fold the edges over the sides. Spoon in your meringue.

Step 7

Take the bag out, twist the top shut and snip off the bottom corner. Hold the bag gently so the ghosts don’t escape.

Step 8

Put a sheet of greaseproof paper on a baking tray. Place the cardboard circles (aka the cut-out cup bottoms) on the tray, and pipe a ghost onto each. Add choc-drop eyes and pop in the oven for 1 ½ – 1 ¾ hours.

Step 9

When your ghosts are cooked and cooled, melt the chocolate (in a bowl) over a saucepan of boiling water. Using a toothpick or similar, give your ghouls some mouths, eyebrows, whatever you fancy.

Now for the cups…

Step 10

Place your cup upside down on the crepe/tissue paper. Draw a circle about 1cm wider than the rim. Cut out the circle and make small criss-cross slits in the centre of the crepe paper.