Spooktacular Halloween Ghosts: Low Amine Low Histamine & Low Salicylate

Halloween is just around the corner, and while many are gearing up for food extravaganza celebration, those with dietary restrictions may feel overlooked. But there’s no reason to miss out!

These creepy meringue ghosts are a fantastic Halloween treat.

Ingredients

• 2 egg whites room temperature

• 1/4 teaspoon cream of tartar

• 1/2 cup sugar

• 1/2 teaspoon vanilla extract

Method

Preheat oven to 120C and line a baking sheet with baking paper.

Make the meringue:

In the bowl of stand mixer with the whisk attachment (or in a large bowl using a hand mixer), whip the egg whites on medium setting until frothy. Add the cream of tartar and beat on medium-high. With the mixer still running, slowly add the sugar (about a tablespoon at a time) and beat until stiff peaks form, about 5-8 minutes. Add the vanilla and beat to incorporate.

Pipe the Ghosts:

Spoon the mixture into a piping bag with a wide, round tip (I use a Wilton 2A tip). Holding the bag straight up over the baking paper lined baking tray, sheet squeeze out a large dollop of meringue to form the base, lifting the bag up slightly and continuing to apply pressure to make a slightly smaller dollop on top of the first one.

Then repeat this by slightly lifting bag and producing another slightly smaller dollop. Stop squeezing and lift the bag up to create the pointed top.

Repeat with the remaining meringue to produce about 12 ghosts.

Bone shapes (optional): On other baking tray lined with baking paper pipe, pipe pout shapes of bones (see picture).

Cook the Ghosts:

Bake in the pre heated oven on a middle rack for about 45 minutes or until the meringues are dry on the outside. Let the meringues completely cool on the baking sheet before peeling them off of the baking paper.

The bones best maybe ready before the ghosts.

Tip: to prevent the meringue cracking while it cools, leave the meringues in the oven with the oven door open just a bit. This will help the meringues cool down slowly and helps prevent big cracks from forming.

Add eyes: make carob frosting to mark eyes and mouth (see recipe below).

Cool completely and store in an air tight container.

Carob Frosting (15 minutes)

Ingredients

• 1/2 cup butter or margarine (make sure is at room temperature)

• 1/2 cup carob powder

• 1 1/2 cups pure icing sugar

• 1/2 tsp vanilla essence

• pinch salt

• 4 tablespoons tolerated milk

Method

1. In a large mixing bowl, beat the butter with an electric mixer on medium speed until it becomes light and creamy, about 2-3 minutes.

2. Add the carob powder and mix on low speed until fully mixed through. Scrape down the sides of the bowl if needed.

3. Gradually add the icing sugar, 1/2 cup at a time, mixing on low speed. Mix until the texture is smooth, Scraping down the sides of the bowl as needed.

4. Mix in the vanilla essence and salt, fully incorporating into the mixture.

5. Add the milk very slowly, one tablespoon at a time while continuously mixing on medium speed unilt desired consistency is reached. You do not need to use all the milk, can use less or more depending on preferred consistency.

6. Once all ingredients combined, increase speed to high to mix for 1-2 minutes until texture is light and fluffy.

7. Use straight away or store in an airtight container in the fridge for upto one week. If using form chilled, allow to come back to room temperature and mix briefly before using.

This Halloween, don’t let dietary restrictions hold you back from enjoying the festivities. With these spooktacular low amine, low histamine, and low salicylate recipes, you can indulge in delicious treats that are safe for you and your kids.

It’s all about indulging in fun and celebrating the season, no matter what you can or cannot eat. Happy Halloween!