Mami J's Note:
Recipe found in Sunset Magazine, Oct 2000. I've never tried it, but they look so cool for Halloween. Cooking time doesn't include 1 hour for meringues to cool.
My Private Note
Units: US | Metric
- 1Preheat oven to 200 degrees.
- 2Line 2 baking sheets with cooking parchment, or butter havile and dust with flour.
- 3In a deep bowl, beat egg whites and cream of tartar with electric mixer on highest speed until they form a thick foam. Continue beating, adding sugar 1 tablespoon at a time, every 30 seconds or so. Whip until meringue hold very stiff peaks.
- 4Beat in vanilla. If using parchment, smear a little meringue on every corner to make it stick to baking sheets.
- 5Spoon meringue into a pastry bag, fitted with 1/2 in plain tip (or spoon into heavy duty plastic bag and snip one corner to make 1/2 in opening).
- 6Pipe meringue onto baking sheets into ghostly shapes, about 1/4 in-1/2 in thick , 2-4 in wide and 4-6 in long, spacing 2 inches apart. To make eyes (noses, mouths) press chocolate chips lightly into meringue.
- 7Bake in oven until meringues begin to turn pale gold and are firm to touch. 1 1/4 - 1 1/2 hours. Switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for an hour.
- 8Release ghosts with a spatula.
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Nutritional Facts for Meringue Ghosts
Serving Size: 1 (21 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 79.4
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 165.9 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 0.0 g
- Sugars 18.8 g
- Protein 1.3 g
The following items or measurements are not included:
miniature semisweet chocolate chips