I had great fun this Halloween coming up with recipes for a spooky themed appearance in the Aldi Taste Kitchen. On set with the very lovely Helen Brumby, we talked through my Halloween recipes for meringue ghosts and vanilla and salted caramel candy apples. Despite Halloween having passed the recipes work well for Bonfire Night too, toffee apples are a must and try folding though a little cinnamon and cocoa into the meringues for chocolate spiced meringue kisses!
Check out my next Aldi recipe video post here, for my showstopper red velvet cake adorned with chocolate trees 🙂
Halloween Meringues Ghosts
3 large free range egg whites, room temperature
240g caster sugar
Squeeze of lemon juice – will whiten and flavour the whites
50g dark chocolate
- Prepare two piping bags, one with a large (about 1 inch) round nozzle, the other with a smaller star nozzle for the arms. Line a couple of baking trays with paper and stick down the corners with a little meringue mix before piping to keep the paper still.
- Preheat the oven to 100C
- Add the egg whites to a very clean, grease free mixer bowl and whisk on slow until stabilising bubbles have formed, then turn the speed up until frothy, squeeze in a few drops of lemon juice and whisk on high till the whites have just reached stiff peaks
- While whisking, slowly add the sugar and keep mixing until the whites are stiff and, holding shape and when the mix is rubbed between your finger and thumb it no longer feels gritty.
- Fill the piping bag for the bodies with most of the meringue and a smaller amount to pipe the arms in the other bag. Pipe all the bodies then add the arms to each ghost making they are not too close together.
- Bake the meringues for 30-40 minutes or until they come away cleanly from the baking sheet. Leave to cool.
- Melt a little dark chocolate in the microwave, heating for no longer than 10 seconds before stirring and heating again until just melted. Add to a piping bag and cut a small hole in the end then pipe the eyes and mouth on each body.
- Leave to dry before serving.
Salted Vanilla Caramel Halloween Apples
400g light brown sugar
4tbsp golden syrup
1 tsp vinegar
1 tsp sea salt
1 tsp vanilla extract
8 tart apples eg. Granny Smith/ Braeburn
Red, blue & green food colouring
Lollipop sticks etc
- Place the apples in a bowl then pour over boiling water, drain and dry with kitchen roll, remove any stalks and add the chopstick/ lollipop stick
- Add the sugar, water, syrup, vinegar and red food colouring to a large saucepan and set over a low/medium heat till the sugar has dissolved then turn up the heat and boil the sugar until it reaches 150-153 on a thermometer. This is the ‘hard crack stage’
- Over a low heat so the caramel remains liquid but doesn’t burn, stir in the vanilla and sea salt then one by one carefully dip the apples, twisting the to coat them fully in the caramel
- Hold the apple above the pan until the excess has dripped off then leave to harden on baking parchment.
- Then add the equal quantities of green and blue food colour to the red caramel until you reach the desired colour and then dip the remaining apples