Mini ghost meringues
4 large egg whites
300 g of powdered sugar
1/2 tsp. teaspoon of vanilla extract
black sugar food pencil
We preheat the oven to 100°C. We line a baking sheet with parchment paper.
Pour 150 g of sugar into the bowl and pulverize it with the turbo function for 20 seconds, set aside out of the bowl.
Pour the egg whites into the bowl with the whisk before programming 6 mins / speed 3.
When there are only 2 minutes left, add the remaining 150 g of powdered sugar through the hole while the robot is running. Once the program is finished, add the icing sugar and mix, lifting the meringue with the spatula.
Pour the meringue into a piping bag fitted with a smooth nozzle. We make small meringues (with or without rims) on the baking sheet.
Bake for about 1 hour 30 minutes, until the meringues are dry and crisp to the touch. We turn off the oven and let the meringue ghosts continue to dry in the oven for a few hours.
When they are cold, draw the faces of the ghosts with the sugar pencil and the crunchy little ghosts are ready to be eaten.
70 g butter + 2 tbsp. tablespoon of softened butter
125 g caster sugar + 30 g for icing
185 g of wheat flour
1 pinch of fine salt
1 pinch of bicarbonate
115 g of Philadelphia
1/2 tsp. teaspoon liquid vanilla extract
A black food decorating pen
1 ghost cookie cutter
Preheat the oven to 180°C/th. 6.
In the bowl fitted with the whisk, mix the softened butter and the sugar for 2 mins/speed 4. Add the egg and mix for 2 mins/speed 4.
Add the flour, salt and bicarbonate and mix for 4 mins/speed 4.
We make a ball with the dough and spread it on a baking sheet covered with baking paper to 1/2 cm thickness.
We cut out the ghosts with the cookie cutter and cook them for between 5 and 7 minutes in the oven. We leave them to cool on a rack.
In the food processor bowl, put the Philadelphia with 2 tbsp. tablespoon of softened butter. Mix for 5 minutes / speed 4. After 3 minutes, add the sugar and vanilla extract.
When the shortbread is cold, spread the icing with a round-tipped knife. Let the icing harden before drawing the eyes and mouth.
Witch’s finger cookies
225 g soft butter
330 g flour
1 C. level teaspoon of salt
100 g flaked almonds
1 C. teaspoon bitter almond extract
1 C. teaspoon of vanilla extract
Place the butter and sugar in the bowl and mix for 2 mins/speed 4.
Add the almond and vanilla extract and mix again for 2 mins/speed 4.
Incorporate the flour and salt, mix for 4 minutes / speed 4. Make a ball with the dough and wrap it in cling film, head to the refrigerator for 30 minutes.
Preheat the oven to 160°C/th. 5.5.
Divide the dough in two, and place the other half in the fridge. We cut rectangles of dough, and roll the dough to create fingers that have the right length and thickness. We can vary the sizes as for the real ones! Place an almond on the end of the sausage and press lightly. Use the tip of a knife to form the folds.
When cooking, make sure to space your fingers at least 1 cm apart on the plate.
Bake for 27 to 30 minutes until they are golden brown. Add a little strawberry jam for the bloody side.