Meringue Ghosts


3 large egg whites

1/2 teaspoon cream of tartar

3/4 cup sugar

1/2 teaspoon vanilla

Black gel icing or piping gel tinted with black gel color


Small food safe paint brush



Preheat oven to 200°. Line 2 baking sheets with cooking parchment.


In a deep bowl, with a mixer at high speed, whip egg whites and cream of tartar to a thick foam. Continuing to beat, add sugar, 1 tablespoon every 30 seconds, then whip until meringue holds very stiff peaks. Beat in vanilla.


 If using cooking parchment, smear a little meringue on the underside of each corner to make it stick to baking sheets.


Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip (or spoon into a gallon-size heavy plastic food bag, then cut off 1 corner to make a 1/2-inch-wide opening). Pipe meringue onto baking sheets into ghostly shapes, spacing about 1 ½ to 2 inches apart. To make eyes paint black gel onto each ghost.


Bake until meringues begin to turn pale gold and are firm to touch, 1 hour and 15 minutes to 1 and 30 mixtures hours, rotating pans halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour. Slide a spatula under meringues to release.

Printed from The Marvelous Misadventures of a Foodie