Meringue bones and ghosts

Add a couple of drips of lemon juice to the egg whites to stabilise them.

Whisk to the foamy 'beer head' stage before adding any sugar.

Add sugar a little at a time, whisking about half a minute between additions, until shiny and holding sharp pipeable peaks; an electric mixer makes this easy.

Transfer to a piping bag; pipe bones (joints and shaft) and small swirled ghosts.

Bake in a preheated 225 degree oven about an hour until firm and dry to the touch.

Turn the oven off and leave them inside with the door closed another hour to dry out and stay crisp.

Release by pushing up from under the liner rather than pulling them off.

Dot eyes on the ghosts with melted chocolate using the end of a bamboo skewer.