These little ghosts are adorable and they’re so simple to make, using an ingredient that you might normally pour down the sink! Aquafaba is the liquid that comes in a can of chickpeas and if you whip it for awhile, it acts just like egg whites and becomes stiff, white and glossy. This can be used to make vegan mayonnaise too.

Serves 4

½ cup aquafaba (from unsalted canned chickpeas)

¼ tsp apple cider vinegar

¼ cup fine white sugar

1 ounce dark chocolate

Put the aquafaba and vinegar in a large bowl and whisk for 8-10 minutes until it has doubled in size and holds a peak. This is best done with a stand mixer or an electric hand-held mixer. Add the sugar gradually, continuing to whisk until the mixture is glossy and stiff.

Preheat the oven to 210F and line a baking sheet with parchment paper. Place the meringue mixture in a piping bag with a large tip and pipe three circles, a larger bottom one (approx. 2 inch diameter) then a smaller on top of that and then an even smaller one, leaving with a pointy ‘head’. Repeat with remaining mixture.

Bake for 2 hours and then turn the oven off and leave them to dry another hour until they are firm and set. Melt the chocolate in a double-boiler or very slowly in the microwave, being careful not to burn it. Using a piping bag with a small tip or a toothpick, add chocolate eyes and a round mouth. Serve immediately or keep in an airtight container.

By Nicole Fetterly, RD