Meringue Ghosts
It’s Halloween this week! How are we at the end of October already?
Are you in the Halloween spirit yet? I finally bought some Halloween candy for our trick-or-treaters this weekend and I also made these tasty meringue ghosts 🙂
Admittedly, these ghosts aren’t perfect. I had planned to use mini chocolate chips for the eyes, but after piping the ghosts onto parchment paper I discovered I was fresh out of mini chips and had to chop up regular chips instead. Additionally, I have a few “sleepers.” Some of my ghosts fell to the side while baking, but I just say they are peaking around the others. Despite the goofy eyes and sideways posture, I am still excited about these meringues. They are perfectly sweet with a crispy shell and slight chew on the inside. Delish!
Are you dressing up for Halloween this year? Let me know below!
Meringue Ghosts
Yield: 24 ghosts
Time: Prep – 10 minutes Bake – 75 minutes
Ingredients:
- 2 egg whites, room temperature
- 1/2 tsp. cream of tarter
- 1 cup powdered sugar (120 g)
- 1/2 tsp. vanilla extract
- 48 mini chocolate chips
Directions:
- Preheat oven to 200 degrees.
- Line a cookie sheet with parchment paper.
- Using a whisk on your stand mixer or an electric hand mixer, mix egg whites is a clean, dry bowl until frothy.
- Add in cream of tarter and mix on medium for an additional minute.
- Slowly add in powdered sugar, 1 tablespoon at a time, until sugar is gone.
- Mix egg whites on high for about 5 minutes or until they have reached stiff peaks.
- You will know they are stiff peaks when you lift up your whisk and the egg whites maintain their shape.
- Gently fold in vanilla extract.
- Transfer egg whites into a food storage bag.
- You may use a round frosting tip, if desired.
- Cut off the corner of the bag and pipe ghosts onto your pan. Try to handle the egg whites as little as possible; the heat from your hands can effect the ghosts’ ability to stand (hence my few sleepers)
- Place two mini chocolate chips on each ghost for eyes.
- Put ghosts in the oven and bake for 75 minutes or until meringues are dry. Turn off the oven and allow meringues to cool entirely in the oven.
- Remove meringues from oven and enjoy. Store extras in an airtight container.
