Ghost Meringues

Preheat oven to 100C fan forced. 

Place egg whites in the bowl of a stand mix with the whisk attachment and whisk to stiff peaks. 

Mix the caster sugar and icing sugar together in a bowl and then with the mixer on medium speed, add the sugar 1 tablespoon at a time ensuring the mixture returned to stiff peaks after every addition. Continue until all the sugar is incorporated and then mix on high for another 3-5 minutes until the mixture isn’t grainy when rubbed between your fingers. Transfer to a piping bag with a large round tip. 

Pipe 16 round short bases and 16 tall ghost shapes onto a large lined baking sheet. Bake for 1 hour until crisp then turn the oven off and leave the meringues in there for another hour. 

Cool completely then pipe faces on to the tall ghost meringues with a little melted dark chocolate (or black royal icing). 

While the meringues are cooking and cooling, make the ganache filling. Place the white chocolate in a large glass bowl and set aside. In a microwave-safe bowl, heat the thickened cream in short 30-second bursts until the cream is bubbling at the edges, and then pour it onto the white chocolate. Allow the cream and chocolate mixture to sit for 2-3 minutes, then add green food colouring and mix until the white chocolate has melted and combined with the cream to form a ganache. Set aside the ganache at room temperature to cool and thicken. 

Transfer the ganache to a refrigerator until chilled, then whip in a stand mixer (or with a hand mixer) until the mixture is fluffy and lighter in colour. 

Pipe a round of ganache onto the base meringues and top with a tall ghost meringue. Serve.