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Halloween Meringue Ghosts Recipe
Don’t be afraid. Come closer. These crisp, melt-in-your mouth meringue ghosts are sweet little things that help make Halloween memorable. They are truly happy and most playful atop moist, chocolate cupcakes slathered with black chocolate buttercream frosting, but are always up for other edible celebratory adventures.
| 3 | large | egg whites |
| 1/2 | teaspoon | cream of tartar |
| 3/4 | cup | granulated sugar |
| 1/2 | teaspoon | vanilla extract |
Preheat the oven to 200 degrees and line two baking sheet with parchment paper, or grease and dust with flour.
1. Place the egg whites and cream of tartar in a medium bowl and use an electric mixer at high speed to beat until the whites hold soft peaks. Add the sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in the vanilla.
2. Place the meringue in a pastry bag fitted with a ½” round tip. Holding bag straight up squeeze meringue onto a small pile on baking sheet. Build up the “body” of the ghost and end with a point on top.
Note: Don’t worry about your piping skills as perfection is not required. Embrace the thin and fat, left and right leaning, and weird heads that add character once the eyes and mouths are added.
3. Bake the ghosts in the preheated oven until the meringues are firm to touch, about 75 minutes.
4. Turn off heat and leave the meringues in the closed oven for 1 hour. Lift one up and test the bottom center to see if they have dried out. If not, leave in the oven for an additional 20–30 minutes.
5. To decorate: Make “eyes” and “mouth” with dots of black buttercream. Alternatively, poke miniature chocolate chips into the ghosts to create facial features.
6. Ghosts can be made up to 1 week ahead in a dry climate. Store, tightly covered, at room temperature.
Note: Don’t fret if the ghosts become moist as they basically hold their shape and taste quiet nice in a sticky, chewy way.
Enjoy!
