Ready to whip up a melt in your mouth treat for Halloween? These little meringue ghosts are festive and easy.
I make them every year for our costume party. And just like ghosts do, they literally disappear. They're sweet and delicate, with a slight bite. And they melt in your mouth.
If you've never made meringue, let this be your gateway into the graveyard of goodness. You want to be sure that your bowl, whisk and spatula are squeaky clean. Any traces of fat or grease will prevent your egg whites from getting stiff. And I would avoid using plastic bowls for these, as they tend to harbor grease.
Having your eggs at room temperature also helps ensure volume, as warmer whites whip up faster than cold. And when separating your eggs, try not to get a drop of yolk into the whites, as the fat interferes with the whites expanding.
When piping out these sweet little spooks, you can layer tiers or even do a swirl. Just keep them under 2 1/2 inches tall, otherwise they tend to fall over. If you don't have a pastry bag and tips, a large zip-top baggie with the corner snipped off works fine.
And they will all come out looking a bit different. This is a good thing, as it gives each of your ghouls their own personality - which can really shine thru once you start decorating them with their eyes and mouths.
Besides being delicious on their own, these also make great toppers for cakes and cupcakes. However you choose to serve them, ghosts should always be at the top of your guest list for Halloween celebrations.
4 large egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1/2 teaspoon pure vanilla extract
Black icing gel
Place oven rack in the center of the oven and preheat to 200 degrees. Have a baking sheet with a silicone mat or lined with parchment paper. Fit a pastry bag with a 1/2 inch plain tip.
Add egg whites to the bowl of electric mixer and beat with the whisk attachment on low speed until foamy. Once foamy, add the cream of tartar and continue beating until whites hold soft peaks. Slowly add the sugar, a little at a time, and beat until stiff peaks form. Add in vanilla extract and beat until incorporated.
Put the meringue mixture into piping bag. To pipe out ghosts, steadily press the meringue directly down onto baking sheet, and lift up to make layered stacks for each ghost (releasing pressure just a bit, while pulling up your frosting bag at the same time between layers).
Bake for 1 - 1 1/2 hours or until they are dry and crisp to the touch. Turn oven off and prop open the oven door. Leave meringues to finish drying in oven several hours, or even overnight.
When completely dry, use black icing gel on the tip of a toothpick to draw on eyes and mouth. Store in airtight container.