Aquafaba Ghost Meringues

1. Preheat your oven to 130C.

2. Place the chickpea water into a large mixing bowl. Add the cream of tartar and whisk it with an electric whisk for 5-7 minutes until you get stiff peaks.

3. Slowly add in the icing sugar whilst continuing to whisk. You should end up with a glossy, fluffy mixture.

4. Transfer the aquafaba to a piping bag with a round nozzle and pipe your ghost shapes onto a lined baking tray.

5. Transfer to the oven and bake for 2 hours. Leave the ghosts in the oven to cool down entirely, then remove.

6. Melt 1-2 tsp of melted chocolate spread and use a toothpick to carefully add eyes and mouths onto your ghosts.

6. Keep in an airtight container and serve for your next Halloween celebrations