Meringue Ghosts

October 27, 2014

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:

  1. Preheat oven to 200 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Using a whisk on your stand mixer or an electric hand mixer, mix egg whites is a clean, dry bowl until frothy.
  4. Add in cream of tarter and mix on medium for an additional minute.
  5. Slowly add in powdered sugar, 1 tablespoon at a time, until sugar is gone.
  6. 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.
  7. Gently fold in vanilla extract.
  8.  Transfer egg whites into a food storage bag.
    • You may use a round frosting tip, if desired.
  9. 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)
  10. Place two mini chocolate chips on each ghost for eyes.
  11. 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.
  12. Remove meringues from oven and enjoy. Store extras in an airtight container.

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