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Ghost meringues
These adorable little Ghost Meringues taste just as good as they look and only require four simple ingredients to make. You’ll need a hand mixer or stand mixer to make these because you need to beat your egg whites and sugar until they reach stiff peaks which would be tough to do by hand. I also recommend adding a little cream of tartar which helps these really hold up. To create your festive phantoms, you just need to transfer your egg white mixture to a piping bag with a large round tip and then create one larger mound on the bottom, a second smaller mound, and a third mound that ends in a point. Meringues should always be baked low and slow to prevent them from burning. Once they’ve cooled, you can let the kids create their ghastly faces with some black decorating gel.
Ingredients
- 4 egg whites
- 1 cup sugar
- 1 teaspoon cream of tartar
- Black decorating gel
Directions
- Preheat the oven to 225°F.
- Beat egg whites for one to two minutes until they become frothy. Slowly add sugar and cream of tartar.
- Beat on medium-high until stiff peaks form.
- Transfer mixture to a piping bag with a round tip or use a zipper bag and snip off a corner. Make ‘ghosts’ by placing pressure on the piping bag to create the first mound, releasing the pressure and then creating a second mound, releasing the pressure and then creating the third mound.
- Bake at 225 for 40-50 minutes. Keep a close eye on them to ensure they don’t start to brown on top.
- Remove from oven and allow them to cool completely. Create ghastly faces using black decorating gel.
