Adorable ghostly and ghastly meringue couldn’t be easier (or tastier). You’ll love the sweet, crunchy, light flavor. And they are so easy to decorate with. Put them atop a cake, cupcake, or cookie for an easy and impressive decoration.
Meringue Ghosts and Bones
- 4 large egg whites
- 1/2 tsp cream of tartar
- 1 cup sugar
- 1/2 tsp pure vanilla
- Candy Eyes
- Preheat oven to 200 degrees.
- Place racks in upper and lower thirds in the oven. Line two baking sheets with silicone baking mat or parchment paper.
- In a clean, cool bowl of an electric mixer place the egg whites and beat with the whisk attachment at a medium speed until foamy.
- Stir in cream of tartar and continue beating until mixture is fluffy, and holds soft peaks.
- Gradually add in sugar and mix until stiff peaks (don't fall when the whisk is pulled straight up) are formed.
- Beat in the vanilla. Rub a small portion of the meringue between your fingers to ensure you can't feel any sugar grains, if you do, keep beating until it is completely smooth.
- Spoon meringue into a large pastry bag with a 1/2 inch decorating tip.
- To make the ghosts: begin piping in one spot, and slowly raise the tip up while squeezing the meringue from the bag. Place the candy eyes on the side of the ghost
- To make the bones: begin piping one the top corner and form the top, pull down the middle and then make the bottom all while keeping the bag at the same height.
- Bake for 90 minutes, the meringue will look dry and and crisp on the outside. If you notice them starting to brown, turn the oven off.
- Once they are done cooking, crack the oven door and leave the meringues to dry out for several hours.