Ingredients
at room temperature
or caster sugar
for decorating (optional)
Meringue Ghosts
Pass Me Some Tasty (Shannon Emery)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 40 | 20 min | 60 min | 80 min | 1 |
These cute meringue ghosts are a fun and tasty treat for your next Halloween party! A naturally gluten-free cookie with a light, airy, crisp exterior and a slightly chewy interior. The sweet little ghosts require just 7 ingredients.
dessert
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
Oven
Pastry bag with round piping tip
Stand mixer with whisk attachment
Baking pans
Parchment baking paper
Instructions
Prep: Preheat the oven to 225°F (110°C). Line 2 baking pans with parchment baking paper and set aside.
Whisk: Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with a whisk attachment and turn on medium-high speed until very thick and foamy.
Whip into stiff peaks: Gradually add the sugar a tablespoon at a time and turn the mixer onto high speed. Once the sugar is combined, allow the mixture to whip until thick, glossy, stiff peaks form. The meringue has been adequately whipped when the meringue mixture is able to stand straight up and hold its form on the whisk attachment without drooping or collapsing. Stir in the vanilla.
Pipe meringues: In a pastry bag fitted with a round piping tip (I recommend Wilton #12 Round), fill the bag with the meringue mixture and pipe out desired shapes for the meringue ghosts. (I was able to pipe 4 rows of 5 meringues on each baking pan.)
Bake: Bake the meringues for 1 hour, and then turn off the oven, leaving the meringues in the oven until they are completely cool. Allowing them to cool in the oven will help prevent cracks in the meringues.
Decorate: Melt chocolate in a small bowl in a microwave in short 20 second intervals, stirring between each interval until fully melted and being careful not to overheat. Dip the bottom of each meringue in the melted chocolate. Then dip the chocolate-covered meringue bottoms into the sprinkles. Add the remaining melted chocolate to a piping bag fitted with a small, round piping tip (I recommend Wilton #2 Round) and pipe 2 eyes and a mouth. Allow the chocolate to set on the meringues, then eat and enjoy!
Meringue Ghosts
Pass Me Some Tasty (Shannon Emery)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 40 | 20 min | 60 min | 80 min | 1 |
These cute meringue ghosts are a fun and tasty treat for your next Halloween party! A naturally gluten-free cookie with a light, airy, crisp exterior and a slightly chewy interior. The sweet little ghosts require just 7 ingredients.
dessert
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
Oven
Pastry bag with round piping tip
Stand mixer with whisk attachment
Baking pans
Parchment baking paper
Ingredients
at room temperature
or caster sugar
for decorating (optional)
Instructions
Prep: Preheat the oven to 225°F (110°C). Line 2 baking pans with parchment baking paper and set aside.
Whisk: Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with a whisk attachment and turn on medium-high speed until very thick and foamy.
Whip into stiff peaks: Gradually add the sugar a tablespoon at a time and turn the mixer onto high speed. Once the sugar is combined, allow the mixture to whip until thick, glossy, stiff peaks form. The meringue has been adequately whipped when the meringue mixture is able to stand straight up and hold its form on the whisk attachment without drooping or collapsing. Stir in the vanilla.
Pipe meringues: In a pastry bag fitted with a round piping tip (I recommend Wilton #12 Round), fill the bag with the meringue mixture and pipe out desired shapes for the meringue ghosts. (I was able to pipe 4 rows of 5 meringues on each baking pan.)
Bake: Bake the meringues for 1 hour, and then turn off the oven, leaving the meringues in the oven until they are completely cool. Allowing them to cool in the oven will help prevent cracks in the meringues.
Decorate: Melt chocolate in a small bowl in a microwave in short 20 second intervals, stirring between each interval until fully melted and being careful not to overheat. Dip the bottom of each meringue in the melted chocolate. Then dip the chocolate-covered meringue bottoms into the sprinkles. Add the remaining melted chocolate to a piping bag fitted with a small, round piping tip (I recommend Wilton #2 Round) and pipe 2 eyes and a mouth. Allow the chocolate to set on the meringues, then eat and enjoy!