Hallowe’en Ghosts

A sweet treat for Hallowe’en that will suit many children who have dietary restrictions including Dairy Free, Gluten Free and Nut Free.



Hallowe’en, with its ‘trick or treat’, always includes sweets. So, the question arises: how to deal with those unknown dietary issues when you have a party or a child knocks in fancy dress?

These “ghosts”, containing egg white and sugar, will be suitable for most children (nb: egg allergies frequently manage cooked egg).* They are simple to prepare and provide wonderful imagery for the season.

entirely But, if you are concerned about the quantity of sugar your child is eating, do not provide many other sweet options. Instead, add lots of variety among the savoury and fruit snacks and treats. Making the alternatives appealing and varied is a positive way to develop good food choices (something we all need to practice).

Savoury treats for your Hallowe’en party could includePumpkin, Spinach Muffins, which are a tasty nutritious snack or ‘treat’ for any party. (They are also Gluten Free, Nut Free and Lactose Free.)


Diets for which Hallowe’en Ghosts are suitable:

Dairy Free, Fodmap, Gluten Free, Low Fat, Nut Free, Paleo, and Vegetarian.

Ingredients

Preparation: 15 mins | Cooking:90 mins | Serves: 6

2 egg whites
1/4 tsp cream of tartar
100gm (1/2 cup) castor sugar (superfine)
1/2 tsp essence, vanilla or almond
12 mini chocolate buttons (ensure Dairy Free), currants (not Fodmap diet)or licorice (cut into small pieces)

equipment required – piping bag**

Method

PREHEAT oven to 100 C/200 F/Gas 1.
LINE a baking tray with baking paper (parchment).
BEAT the egg whites and cream of tartar until they hold a ‘peak’ as you remove the beater. (Use a hand or electric beater.)
ADD the sugar slowly while continuously beating with the egg white until the sugar is completely dissolved. (The egg white will retain its peaks.)
ADD essence.
FILL piping bag with the mix.
PIPE into 2-3 inch rounds to a peaked top.
ADD ‘eyes’ of chocolate buttons, currants or licorice.
BAKE for 90 mins.
COOL and store in an airtight container.

Serve

– A small sweet treat.

Notes

* The idea for making these originated from my local supermarket where I saw ‘ghosts’. I have used a standard meringue recipe.
** Plastic bag is suitable. Cut a 1/2 inch hole in the corner.