Halloween Ghost Meringues

What You'll Need:

Egg Whites Cream of Tartar Salt Granulated Sugar Vanilla Extract

Preheat oven to 225 degrees F. Line a baking sheet with parchment paper or a silicon baking mat. Separate the egg whites into a large, very clean bowl of a stand mixer fitted with a whisk attachment.

Beat the egg whites on medium speed for about 1 minute until frothy.

Add the cream of tartar and continue to beat another 2-3 minutes on medium speed until the egg whites start to form soft peaks that droop if you were to remove the whisk attachment from the bowl.

Gradually add the salt and granulated sugar, a little at a time, while beating. Continue to beat the egg whites for 5-10 minutes until they are thick and glossy with stiff peaks.

The peaks should hold their shape without drooping when you lift the whisk attachment away from the bowl. Add in the vanilla, mixing just until it is combined.

Transfer the meringue to a large piping bag fitted with a large open round tip or a Ziploc bag with one end snipped off one. Pipe dollops of meringue onto the prepared baking sheet to make ghosts in whatever sizes you like.

Carefully place candy eyes on each "ghost" before baking. Bake for 60 minutes, then turn off the oven and leave the ghost meringues in there for 1 hour with the door closed to cool slowly before removing.

Store in an airtight container on the counter for 3-4 days. If left exposed and there is humidity in the room, the meringues will lose much of their crispness and get chewy.

If you want to be even more extra, dip the bottom of the ghosts in melted chocolate!

Light and airy meringues are one of my favorite treats! They have such a great crunchy texture at first but then melts in your mouth. These cute little ghosts are extra fun because of their spooky appearance!

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