For a fun and delicious Halloween treat, try these cute little ghost meringues.
I just love meringues! For starters, most people with any kind of food allergy can eat these. They’re remarkably popular items anywhere I serve them, for this very reason. There’s no nuts, gluten, or dairy. Unless someone has an egg allergy you’re probably safe serving these to anyone.
I also like to whip up a batch whenever I have egg whites left over from another baking project. If I make pudding, pudding only needs egg yokes so I’ll save the whites and make meringues next, for an easy treat.
Meringue Ghosts
3 egg whites – room temperature
1 cup sugar
1 tsp vanilla
1/2 tsp cream of tartar
Heat oven to 250 F.
I prefer to use a stand mixer for these because beating up these egg whites takes a LOT of beating!
Beat egg whites, vanilla, and cream of tartar until soft peaks form.
Gradually add in sugar and continue beating until stiff peaks form.
Line a cookie sheet with parchment paper. Pipe meringue batter onto the pan. I just put my batter in a ziploc bag and cut a small hole in the end. Pipe out a bunch of ghosts. You can put them pretty close together because they do not expand while cooking so you can fit a lot on one pan.
Place cookies in preheated oven and cook for 1 hour. Turn off oven and let set in the oven for 2 more hours. (this is so you get crunchy meringues).
Use a food-safe marker to draw on eyes and a mouth.