Meringue ghosts - Good Food Middle East

Ingredients

• 500g caster sugar
• 250g egg whites
• 1 tsp cream of tartar
• ¼ tsp pumpkin spice, or ¼ tsp each ground nutmeg, cinnamon and ground ginger (optional)
• edible black ink pen for the eyes
• Hold your bag vertically to get pointed peaks.
• Try not to start too close to the tray to avoid getting a flat, cookie shaped meringue that spreads out across the tray.
• Also be aware of starting too high, as this will give you a witch's hat shape as you lift the bag. Hold the bag completely still while squeezing, and then lift.