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Ghostly Meringue Cookies: 1 Easy Recipe

Ghostly Meringue Cookies
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Create adorable and spooky ghost meringue cookies for Halloween. These light and airy treats are surprisingly simple to make and are sure to delight both kids and adults.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • Black edible marker

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.
  3. Add the cream of tartar and continue beating until soft peaks form.
  4. Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form and the sugar is dissolved.
  5. Stir in the vanilla extract.
  6. Transfer the meringue to a piping bag fitted with a round tip (or use a zip-top bag with a corner snipped off).
  7. Pipe ghost shapes onto the prepared baking sheets. For each ghost, pipe a round base and then a slightly smaller round on top for the head.
  8. Bake for 1 to 1.5 hours, or until the meringues are dry to the touch and lift easily off the parchment paper.
  9. Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar. This helps prevent cracking.
  10. Once cooled, use the black edible marker to draw eyes and a mouth on each ghost.

Notes

  • Ensure your bowl and beaters are completely free of any grease for the best meringue results.
  • Room temperature egg whites whip up better than cold ones.
  • You can also use a spoon to dollop the meringue onto the baking sheets for a more rustic ghost shape.
  • Store the finished cookies in an airtight container at room temperature.

Nutrition

Find it online: https://delishdiarist.com/ghostly-meringue-cookies-easy-recipe/