Meringue Ghosts
A recipe for Meringue Ghosts! These light meringues are baked until crisp, then decorated with ghost-like faces for a fun Halloween treat.
Servings 40 Ghosts
Ingredients
- 4 (120 grams) large egg whites
- 1/2 teaspoon cream of tartar
- Pinch salt
- 1 cup (200 grams) superfine granulated sugar
- 1 teaspoon vanilla extract
- Chocolate chips for melting and piping the faces
Instructions
- Preheat oven to 200˚F (100˚C) and line two baking sheets with parchment.
- In the bowl of a stand mixer fitted with a whisk attachment or a large bowl, beat together the egg whites and cream of tartar until soft peaks form. Add the pinch of salt and vanilla extract, then continue beating.
- While beating on high speed, slowly add the sugar until stiff peaks form.
- Fit a pastry bag with a large, round tip. Add the stiff meringue mixture.
- Pipe mounds of the meringue onto the prepared baking sheet by holding the bag straight above the sheet. Lightly squeeze and release a few times to make 3-4 layers for the ghosts. Repeat to fill the baking sheets with ghosts about 1 inch (2.5 cm) apart.
- Bake in preheated oven for 1 1/2 hours or until set. Turn off the oven, but keep the meringues in the closed oven for another 1 1/2 hours, until the outsides are dry to touch.
- In a microwave safe bowl in 20 second increments or in a double boiler, melt the chocolate chips until smooth. Transfer the chocolate to a pastry bag fitted with a small round tip or a ziplock bag with a small piece of the corner snipped off. Use the chocolate to draw faces on the ghosts.
- Store in an airtight container until ready to serve.