Meringue Ghosts

 

Ingredients:

2 egg whites
1/8 teaspoon cream of tartar
½ cup sugar
½ teaspoon vanilla (or any extract desired)

Dark Chocolate (to make the faces)

Sprinkles, optional
Treat Sticks (to make into ghost lollipops), optional

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Preheat the oven to 200°F.

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Beat egg whites in a large metal bowl on medium speed until they are foamy. 

 

Add the cream of tartar and increase the speed to high.  Continue beating until soft peaks form.

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Gradually and very slowly, add the sugar, about a tablespoon at a time.  Beat the egg whites and sugar until stiff peaks form.

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Stir in the extract.

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Spoon the meringue into a pastry bag with a round tip.*  Pipe a line of meringue onto a parchment lined baking sheet and place a treat stick in the meringue.  Pipe a ghost shape on top of the treat stick.  Add sprinkles.  Click the link below to watch the how to video. 

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Bake the meringues for 2 ½ - 3 ½ hours, or until they are very dry.  (I start checking the meringues at 2 hours.) 

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Place a few pieces of dark chocolate in a small plastic bag and melt for 20 seconds in the microwave.  Continue melting in 10-20 second increments until fully melted.

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Snip off a very small corner of the plastic bag.  Pipe on the ghost's eyes and mouths.  I use a toothpick to help form the shapes.

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This recipe makes about 12 - four inch meringue ghosts.

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Store the Meringue Ghosts at room temperature, in an airtight container. 

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*If you don’t have a 1A tip, just snip off the end of a disposable piping bag.

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