Description
Light airy and hauntingly delicious these Classic Ghost Meringues are perfect for Halloween or any spectral gathering. They melt in your mouth.
Ingredients
4 large egg whites at room temperature
1 cup granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
Black gel food coloring optional for eyes
Piping bag with round tip or a zip bag with corner snipped
Instructions
1. Preheat oven to 200°F 95°C and line two baking sheets with parchment.
2. In a very clean dry bowl add egg whites and salt. Beat on medium until soft peaks form.
3. Gradually add sugar about a tablespoon at a time beating on high until stiff glossy peaks form and sugar dissolves. Meringue should feel smooth when rubbed between fingers.
4. Fold in vanilla gently.
5. Transfer meringue to piping bag. Pipe ghost shapes making a tall base and pulling up to a point for the head.
6. Bake 1 hour 30 minutes to 2 hours until dry crisp and they lift easily from parchment.
7. Turn off oven and cool inside with the door slightly ajar for 1 hour to prevent cracking.
8. When completely cool use a toothpick dipped in black gel coloring to add small eyes optional.
9. Store in an airtight container at room temperature up to 2 weeks.
Notes
For best results ensure bowl and beaters are completely grease free.
Humidity affects meringues—bake on a dry day when possible.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meringue
- Calories: 30
- Sugar: 7
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 0
- Protein: 1
- Cholesterol: 0