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Ghost - Recipes Halloween Treats

Ghostly Meringue Cookies

Aslover
Crisp, gluten free treats to add to your Halloween menu

Equipment

  • Stand or Hand Mixer
  • Whisk Attachment (For stand mixer)

Ingredients
  

  • 4 Large egg whites
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • Melted dark chocolate for ghost faces

Instructions
 

  • Preheat oven to 225° F
  • Line 2 cookie sheets with parchment paper
  • Combine egg whites, cream of tartar, and salt in large mixing bowl. Beat with whisk attachment on either a standing or hand held mixer, starting on medium speed. Once mixture becomes foamy, switch to high speed.
    Homemade Whipped Cream
  • The mixture will become white and fluffy and soft peaks will form. Once this happens, gradually begin adding in sugar with mixer still on.
    Homemade Whipped Cream
  • Mix until glossy and stiff peaks are formed. Stir in vanilla extract.
    Homemade Whipped Cream
  • Transfer meringue into a piping bag and form ghost shapes. You can pipe them pretty close together because no spreading will occur.
  • Bake for 1 hour.
  • Let them rest in the oven with the door slightly propped open for another hour to cool and dry out. No-one likes sticky meringue!
  • Make your ghost faces with melted chocolate. You can use a piping bag or a toothpick to create the desired effects.