1 Preheat your oven to 200°C/392°F. Line your Whatever Pan with baking paper and spread the caster sugar evenly across it.

2 Heat the sugar in the oven for 5 minutes until hot to the touch but not melting.

3 In a clean Jean Patrique Plastic Bowl, combine egg whites and cream of tartar. Whisk with an electric mixer, starting slow and increasing to high speed until stiff peaks form (approx. 5 minutes).

4 Reduce the oven temperature to 110°C/230°F. Pro Tip: Leave the door slightly ajar for a minute to help the temperature drop quickly.

5 With the mixer on full speed, add the hot sugar one tablespoon at a time. This ensures the sugar incorporates perfectly for a glossy, stable finish.

6 Gently fold in the pumpkin spice mix. Transfer the mixture into a piping bag.

7 Use a small dot of meringue on the corners of your Whatever Pan to secure a fresh sheet of baking paper.

8 Pipe your ghosts by holding the bag still and squeezing to create a base, lifting slightly as you go to form the “tail.”

9 Bake for 40-50 minutes until the outsides are crisp. Turn off the oven and let them cool completely inside to prevent cracking.

10 Once cooled, use a toothpick and melted chocolate to draw on spooky eyes and mouths. Enjoy!