White Meringue Hanging Ghosts

Fun for Halloween! Plan ahead the baked ghosts need to sit in oven after baking for a minimum of 8 hours to firm up.

• Ready In: 12 hrs
• Serves: 14-16

Ingredients

• 6  egg whites, room temperature (save the yolks for another recipe)
• 1⁄2 teaspoon cream of tartar
• 3⁄4 cup sugar
• 1⁄2 teaspoon  almond extract
•  mini chocolate chip
•  string  licorice (optional)

Directions

1. Beat the egg whites with cream of tartar at high speed with an electric mixer until foamy.
2. Gradually add in the sugar 1 tablespoon at a time beating until stiff peaks form and the sugar is dissolved (3-4 minutes).
3. Add in almond extract, beat until combined.
4. Spoon the meringue mixture into a zip-top plastic bag, then snip a small hole into one corner.
5. Pipe into ghostly shapes onto a parchment paper-lined baking sheet.
6. Add the mini chocolate chips for the eyes.
7. Cut the licorice into 2 pieces.
8. Firmly pinch ends together.
9. Insert 1 in the top of each ghost for a hanger.
10. Bake in a 200°F oven for 2 hours.
11. Turn the oven off and let the meringues stand in closed oven for 8 hours.
12. Hang where desired.