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Meringue Ghosts

These adorable ghosts are light, airy, crunchy, easy to make, and fun to eat. What a great way to celebrate Halloween!

Scale

Ingredients

4 egg whites

1/2 teaspoon cream of tartar

2 teaspoons cornstarch

1/2 cup sugar

1 teaspoon vanilla

Instructions

  1. In bowl of electric mixer, use whisk attachment to beat egg whites with cream of tartar and cornstarch until foamy.
  2. Increase speed to high.
  3. Gradually add sugar.
  4. Beat to stiff peaks.
  5. Beat in vanilla.

To Make Ghosts:

  1. Preheat oven to 225 degrees.
  2. Line a baking sheet with parchment paper.
  3. Spoon meringue in piping bag fitted with large round tip. (You could also used a plastic bag with the corner snipped off, but they won’t be as pretty.)
  4. Hold piping bag straight about 1 inch above parchment-lined baking sheet and, using medium pressure, pipe meringue onto pan, releasing pressure and pulling straight up.
  5. Bake for 45 minutes. Remove from oven and let cool.
  6. Use a fine-tip paint brush (or a toothpick) and edible dye or paint to add faces to ghosts.

Notes

Stiff peaks means the peaks of meringue when you lift the whisk out should stand up straight, not flop over.

Nutrition

Keywords: halloween, meringue