Servings: 20 cookies
Equipment
- Electric mixer
- Piping bag with large round tip
Ingredients
- 2 large egg whites room temperature
- ½ cup granulated sugar use superfine if possible
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Candy eyes for decorating
Instructions
- Preheat oven to 225℉ and line a baking sheet with parchment paper. Dab a little meringue under each corner of the parchment to hold it in place.
- In a completely clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla extract.
- Transfer meringue to a piping bag fitted with a large round tip. Pipe small swirls onto the baking sheet to resemble ghost shapes.
- Bake for 60-70 minutes, until dry and crisp. Turn off the oven and let the meringues cool inside with the door slightly ajar for 1 hour.
- Once cooled, press two candy eyes onto each ghost, using a tiny dab of meringue or edible glue.
Notes
- Make sure your mixing bowl and beaters are free of grease, or the egg whites won’t whip.
- Superfine (caster) sugar dissolves best for smooth meringues, but regular granulated sugar works too.
- Baking time may vary slightly depending on the size of your piped ghosts.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 21kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.02g | Sodium: 6mg | Potassium: 12mg | Sugar: 5g | Calcium: 0.3mg | Iron: 0.01mg
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