Cute little Halloween meringue ghosts made of sugar and egg whites, with mini chocolate chips for the eyes. Sweet, delicate and melt in your mouth, the flavors are reminiscent of a marshmallow.
I have so many of these ghosts in my home I started naming them! Each one has it’s own personality and character, aren’t they just so cute! They’re great as a cupcake topper or can even be kept as cookies.
This recipe was from the Joy of Baking, but I’ve been seeing these ghosts popping up all over the place lately. The original recipe states it makes 24 ghosts, but I made several batches and each time I got around 36 ghosts.
As I’ve mentioned in my other meringue recipes, they key to successful meringues is to make sure your bowls and spatulas are squeaky clean; metal bowls are recommended since plastic can hold traces of grease. The eggs should be room temperature, so leave them out at least 30 minutes before you are ready to begin.
- 4 large egg whites, room temperature
- 1/4 tsp cream of tartar
- 1 cup superfine sugar, or put sugar in food processor for 30 seconds until fine
- 1/2 tsp pure white vanilla extract
- miniature chocolate chips for the eyes
- Preheat oven to 200°.
- Place rack in the center of the oven.
- Line a baking sheet with parchment paper.
- Have a pastry bag fitted with a 1/2 inch plain tip.
- In your mixing bowl, using the whisk attachment, beat the egg whites on low-medium speed until foamy.
- Add the cream of tartar and continue to beat until you get very stiff peaks.
- Beat in vanilla extract.
- Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.
- Beat in the vanilla extract.
- Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
- Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper to prevent the paper from sliding.
- Transfer the meringue to the pastry bag.
- Holding the bag perpendicular to the baking sheet, pipe with even pressure, 2 inch high mounds of meringue.
- Carefully press two miniature chocolate chips into each meringue ghost for the eyes, and a third chip for a mouth.
- Bake the meringues for approximately 1 1/4 - 1 1/2 hours or until they are dry and crisp to the touch and easily separate from the parchment paper.
- Turn off the oven, slightly open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.
Makes 36 Meringue Ghosts Modified From Joy of Baking.