Let the Halloween festivities continue! These meringues are just a basic meringue with eyeballs. It literally couldn’t get any easier and you don’t need any special ingredients!
Ghost Meringues (yields approx 8-10)
3 large egg whites 1/2 t. cream of tartar
3/4 c. sugarblack royal icing (hopefully you saved some from your Franken-Pops!) or semi-sweet chocolate chips
Prep: Preheat the oven to 200°F and line a baking sheet with parchment paper.
Step 1: Using a stand mixer, beat the egg whites and cream of tartar on medium, just until frothy.
Step 2: Add the sugar, but kick the speed up to high. As with any meringue, you will want to beat the egg whites until you get stiff peaks (about 5 min.).
Step 3: Place the meringue mixture into a pastry bag with a large tip (I used Wilton#12); pipe ghosts onto the baking sheet.
Step 4: Bake around 1 hour and 15 minutes, until the meringues have set and are dry. I let mine cool completely on a wire rack before decorating.
Step 5: Using either black royal icing or melted chocolate chips, pipe eyeballs onto your ghosts.
Step 6: EAT ALL THE GHOSTS.
Next time, I might even use smaller versions of these ghosts as cupcake toppers!