Meringue ghosts without egg

Pour aquafaba in the blender bowl and whisk to stiff peaks.

Add half of the sugar and whisk again. Add the rest of the sugar and keep whisking.

Then, add xanthan gum (and coconut extract if needed). Xanthan will work as a binder, and cooking will be easier. Whisk until everything is well combined.

Place the mixture in a pastry bag with a round piping tip (meringue usually expands on every surface, this is an easy way to control the shape we want for our ghosts), and place parchment paper on an oven tray.

Follow these instructions to shape the ghosts: Squeeze the pastry bag and draw a spot. Then, draw a “U” with the mixture (arms). Create also the body, and remove the pastry bag from the ghost, making a thin tail.

Bake for 2 hours at 90ºC and set aside before removing the ghosts from the tray.

Use dark chocolate to make eyes and mouth and place them on the ghosts.