Halloween Pavlova

Start whipping room temperature egg whites with a pinch of salt in a clean, grease-free bowl. Once foamy, gradually add 165 g of granulated sugar, one tablespoon at a time, and whip into stiff, glossy peaks until the sugar is completely dissolved.

Draw two circles of about 15 cm on a baking sheet lined with baking paper, and spread most of the meringue onto them. Transfer the remaining meringue into a piping bag and pipe small, teardrop-shaped meringue ghosts onto the sheet.

Dry in a preheated oven at 100°C for 2–2.5 hours, keeping the oven door slightly propped open with a wooden spoon. After the baking time is up, turn off the oven and leave the meringues inside to cool completely.