My little boy’s favorite celebration is Halloween.
He has been asking about Halloween since the beginning of the year.
We dressed him up twice and he had trick or treat’s that he thoroughly enjoyed.
When he was two years old, we dressed him up as a pirate.
Last year, he was a green dinosaur.
He has decided that he wanted to be Mufasa in Lion King this year.
Anyway, Halloween is upon us again, so I asked my contributor Joanna at Baked by Joanna to whip up a festive recipe for Halloween.
She created these amazing and cute looking ghost meringues, sure to please both kids and adults alike.
Halloween is such an exciting time to explore and get creative with food.
Like everyone else, we are concocting playful ideas that bring guests joy as they indulge in spooky holiday treats.
Among the festive creations brewing in our kitchens are these Ghost Meringues.
Inspired by the Nutella Meringues we made not so long ago, we broke out the sugar and egg whites once more to whip up a batch of crisp and light cookies.
The sturdiness of the meringue batter makes it so easy to pipe out cone-shaped dollops.
My favorite part is that each cookie looks different and the point at the top falls in such a way that each ghost seems to have a personality of its own.
After a couple of hours in the oven, the ghost meringue cookies come out stiff and airy.
Perfectly white, they look like ghosts even before we dot on the eyes and draw in the mouth.
For added fun, we used the Meringue Ghosts as toppers to our frosted cupcakes.
How Many Calories per Serving?
This recipe is only 52 calories per serving.
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Ghost Meringue – the most amazing and cutest cookies for Halloween, sure to please both kids & adults with its great taste.
- 3/4 cups white sugar
- 3 egg whites
- black icing
1Preheat the oven to 225°F (107°C). Line a large baking sheet with parchment paper; set aside.
In a stand mixer with the wire whisk attachment, beat the egg whites until frothy. Slowly add the sugar, and continue beating until stiff peaks form.
Fill a piping bag with the meringue batter, and cut a 1/2 inch opening at the end of the bag. Pipe 12 cone-shaped meringues on the baking sheet.
Bake for 1 1/2 hours; then turn off the oven, and allow the meringues to sit in the oven for another 30 minutes to dry out. Transfer the meringues to a rack to cool.
Once cooled, use a toothpick to create circular eyes and mouths with the black icing.
If you don't have a piping bag, using a ziploc bag and snipping the corner with a pair of scissors works well too. Likewise, you can use two spoons to dollop and mold the meringue batter into ghost-like shapes.
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