Lemony Meringue Ghosts

With meringue, drying works better than baking: lower temperature and patience give the nicest shape.

Bowl and beaters must be completely grease-free, otherwise the egg whites won't whip properly.

It's best to add the powdered sugar in portions so the meringue doesn't collapse.

If the mixture seems too soft, work in 1–2 tbsp more powdered sugar so the ghosts hold their shape better.

Place the eyes immediately after piping while the surface is still slightly moist.

Keep the oven door slightly open with a wooden spoon to allow moisture to escape.