Halloween’n Part 2: Ghost Meringues

29 Oct

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. sugar

black 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!

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