Today I bring you these adorable meringue ghosts since Halloween is officially only 1 week away! These things are pretty easy to make and take very few ingredients. Since they spend some serious time in the oven, they are great to throw in while watching a Halloween movie (Like Hocus Pocus!! <—My all-time fav Halloween movie!). It makes a pretty large batch so they are really good for sharing with neighbors and friends :)
They aren’t too spooky looking but you can make em look a little friendlier by adding a mouth. The original recipe suggested using mini chocolate chips for the eyes, but I put them on one and it looked really silly so I just tinted some piping gel with some black gel color, but you could just as easily buy some ready-to-use gel tubes (they are sold at many grocery stores/craft stores in the baking section)
We don’t have any Halloween plans yet (beside our annual Bat Cave outing on Friday) so I am not so sure I am going to dress up this year. Does anyone have any exciting Halloween plans or dressing up as anything fun? Please share, I’d love to hear about it!
3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
Black gel icing or piping gel tinted with black gel color
Small food safe paint brush
Preheat oven to 200°. Line 2 baking sheets with cooking parchment.
In a deep bowl, with a mixer at high speed, whip egg whites and cream of tartar to a thick foam. Continuing to beat, add sugar, 1 tablespoon every 30 seconds, then whip until meringue holds very stiff peaks. Beat in vanilla.
If using cooking parchment, smear a little meringue on the underside of each corner to make it stick to baking sheets.
Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip (or spoon into a gallon-size heavy plastic food bag, then cut off 1 corner to make a 1/2-inch-wide opening). Pipe meringue onto baking sheets into ghostly shapes, spacing about 1 ½ to 2 inches apart. To make eyes paint black gel onto each ghost.
Bake until meringues begin to turn pale gold and are firm to touch, 1 hour and 15 minutes to 1 and 30 mixtures hours, rotating pans halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour. Slide a spatula under meringues to release.
Recipe adapted from My Recipes