Ghost Meringue
Ghost Meringue – the most amazing and cutest cookies for Halloween, sure to please both kids & adults with its great taste.
Servings: 12 people
Ingredients
- 3/4 cups white sugar
- 3 egg whites
- black icing
Instructions
- Preheat 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 (1 cm) opening at the end of the bag. Pipe 12 cone-shaped meringues on the baking sheet.
- Bake for 1½ 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.
Notes
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.
Nutrition
Serving: 12people | Calories: 52kcal | Carbohydrates: 12g | Sodium: 12mg | Sugar: 12g