4 large eggs, separated
225g caster sugar
16 milk chocolate buttons
1. Preheat the oven to 110C, fan 100C, gas 1/2. Line a large baking sheet with baking paper.
2. Use a blender to beat the egg whites in a bowl until they stand in stiff peaks. Add the caster sugar and beat until the mixture is stiff and glossy. Dollop large spoonfuls of the mixture onto the prepared baking sheet, and shape into ghosts.
3. Bake for 1 hour, then turn the oven off and let the ghosts sit for another 30 minutes. Attach the chocolate button eyes to each meringue with a drop of melted chocolate.