Recipe: Ghost meringues

Chef Hannah had fun whipping up this Halloween treat in the Flour Power Kids Cooking Studio. Watch how it's done. And here's the recipe.

Black Decorating Icing Gel

Preheat oven to 350 degrees.

Using an electric mixer, whip the egg whites for a few minutes on high speed until they become frothy.

Add sugar in small amounts.

Finally, mix in the cream of tartar.

Continue to whip the mixture until it gets stiff and holds it shape.

Cover a baking sheet with a piece of parchment paper.

Place the meringue mixture into an icing bag.

Using your icing bag and a large round icing tip, continually press the meringue mixture directly down onto the parchment paper. Press down and lift up to create layered stacks for each ghost.

Bake them for about 40 minutes or until the tops become a little brown.

Once they are completely cooled, they will harden and be ready to decorate with black gel frosting!

Add eyes and mouths to your ghost or get creative with fun faces!

Store in an air tight container.