Ghost Bouchee
These adorable Ghost Bouchees are my foolproof alternative to macarons : light, airy, and melt-in-your-mouth soft! With a delicate almond sponge, a swirl of vanilla buttercream, and a hint of jam inside, they’re the sweetest little ghosts you’ll ever meet. Perfect for Halloween (or anytime you crave a cute and easy bake that never fails!).
Ingredients
2 egg whites
45g caster sugar
2 egg yolks
1 tsp vanilla paste
40g cake flour
25g ground almonds
icing sugar (dusting before baking)
Black candy melts (for ghost details)
Pink lustre dust (for cheeks)
Vanilla buttercream and jam of your choice (for filling)
Instructions
Preheat the oven to 160°C and line a baking tray with parchment paper.
Separate the egg yolks from the whites.
In a clean bowl, beat the egg whites until foamy.
Gradually add the caster sugar, beating until stiff, glossy peaks form.
Whisk in the egg yolks and vanilla paste until just combined.
Sift in the cake flour and ground almonds, then gently fold with a spatula to keep the batter light and airy.
Transfer the batter into a piping bag fitted with a round nozzle.
Pipe ghost-shapes with half the batter and rounds with the rest (about 5–6cm wide) onto the prepared tray.
Use a toothpick to pop any air bubbles and smooth out the shapes.
Dust generously with icing sugar.
Bake for 10-12minutes, or until lightly golden and springy to the touch.
Cool completely on a wire rack before filling.
Sandwich two ghosts together with vanilla buttercream and a spoonful of jam.
Decorate: use melted black candy melts for eyes and mouth, and brush on a little pink lustre dust for rosy cheeks.