2 egg whites
1/4 teaspoon cream of tartar
1/2 cup caster sugar
3 x 85g packets grape jelly
20 plastic wine goblets
Black writing icing, available from supermarkets
Chocolate crispies, to serve
Place egg whites, cream of tartar and caster sugar into the bowl of an electric mixer and beat until thick and glossy.
Line a baking tray with baking paper and using a pencil, trace 20 circles the size of a golf ball on the paper.
Place egg white mixture into a piping bag and pipe onto the circles to create a witch’s hat-shaped mound.
Place baking tray into a 110-degree oven for an hour and 10 minutes.
Place contents of grape jelly packets into a large jug and prepare to packet instructions. Pour into wine goblets and refrigerate to set.
While jellies are setting, use the black writing icing to draw eyes and a nose onto each of the ghost meringues.
To serve, place ghost meringue on top of jelly and scatter chocolate crisps around the edges of the meringue.