TM6 Ghost Meringue Cookies

1. Add 9oz fine caster sugar to the TM bowl and grind for 20 seconds at speed 7.
2. Insert butterfly whisk into the TM bowl, ensuring its not loose.
3. Add the 4 egg whites and 1/8 tsp salt to the bowl.
4. Remove measuring cup from the cover.
5. Whisk eggs at 100F degress, speed 2 for 5 minutes.
6. Check for stiff peaks every 60 seconds after step (5).
7. To test, dip spatula into the egg whites and lift. If the peak falls, it is not ready.
8. When the peak stays and does not fall, it is ready to be piped.
9. Remove the butterfly whisk.
10. Line 3 baking trays with grease proof Folcooking / baking paper.
11.  Fold back 1/3 of the piping bag. Fit the bag into a cup that the spatula can be inserted into.
12. Fill the bag with the meringue. When the meringue is filled to the top of the cup, unfold the bag, twist the top and clip the top to prevent the meringue from leaking out while piping.
13. Snip off 0.5cm off the bottom tip of the bag.
14. Preheat oven to 110C.
15. Pipe the ghosts on the baking paper in a circular motion from bottom to top for form the ghost shape.
16. Gently add the eyes of the ghosts with chocolate chips and/or edible eyes. Be creative! You can make a cyclops or more than 2 eyes!
17. Bake at 110C for 60 minutes.
18. When baking is completed, leave the meringue to slow cool inside the oven with the door closed for 2-3 hours.

Watch this video for video instructions.