Scare up some smiles with this easy recipe for Halloween Meringue Ghosts! I'll show you there is no trick to making goblin treats that your little monsters will love.
candy googly eyes or mini chocolate chipsfor the eyes
Instructions
Preheat the oven to 200 degrees F.
Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
Put the egg whites in a medium-size glass or stainless steel bowl. Use your electric mixer to beat the egg whites on medium speed until they are frothy. Add the cream of tartar. Gradually add the sugar, about a tablespoon at a time until all the sugar is added. Increase the mixer speed to high and beat until stiff peaks form and the meringue doesn't feel gritty if you rub a small amount between two fingers.
Transfer the meringue to a pastry bag fitted with a large round tip, or a food storage bag with the corner snipped off. The easiest way to fill the bag is to put it into a tall jar or glass and fold the top of the bag over.
Once you have filled the bag, twist the top tightly to keep the meringue from coming out of the top. Pipe the ghosts on the parchment paper by squeezing out increasingly smaller circles of the meringue until you get the size and shape you want. If you are using candy googly eyes, place them on the meringue ghosts. If you are using the mini chocolate chips, wait until you remove them from the oven to place them on the ghosts or they will melt.
Bake the meringue ghosts until they are dry which will take approximately 1 hour and 15 minutes. If the weather is humid, it may take a little extra time. When they are done, transfer the baking sheet to a wire rack to cool completely.
Easy Halloween Meringue Ghosts will keep in a tightly covered container on your counter for 2-3 days.
Notes
Sharon's Expert Tips:If you have never separated egg whites from yolks, you might want to check out this easy tutorial from Martha Stewart. Your meringue won't whip properly if there is any broken yolk in the whites. If you do get any yolk in the whites, remove it or start over. Meringue can be finicky and it's best to make your meringue using room temperature eggs on a day with low humidity. Also, use glass or stainless steel bowls when mixing meringue. Do not use plastic bowls as they can be porous and might have a greasy film on them. Make sure both the mixing bowl and beaters are clean and dry. You can use mini chocolate chips for the eyes or you can buy "candy googly eyes" at your grocery store or just about any hobby store that sells baking supplies. I found mine at Michael's, but I also saw them at Publix grocery store in the cake mix section.If you are using mini chocolate chips for the eyes, wait until you remove the meringues from the oven to add them on the ghosts or they will melt.