Printable Recipe
Halloween Meringue Ghosts
Halloween Meringue Ghosts made with large egg whites, egg whites, cream of tartar and superfine sugar. A baked, chocolate, vanilla recipe that is easy to follow from the original video
Prep time
30 min
Cook time
1 hr 30 min
Total time
10 hrs
Ingredients
7
Steps
12
Filed under: baking, over 1 hour, chocolate, vanilla.
Source channel: Joy of Baking
Key ingredients
large egg whites, egg whites, cream of tartar, superfine sugar, vanilla extract.
Ingredients
- 4 large egg whites
- 120 g egg whites (about 4 large eggs)
- 1/2 tsp cream of tartar
- 1 cup superfine sugar
- 1/2 tsp vanilla extract
- candy eyes (optional)
- chocolate chips (optional)
Method
- Preheat oven to 200 degrees Fahrenheit (100 degrees Celsius).
- Line a baking sheet with parchment paper or lightly butter or spray with nonstick spray.
- Separate 4 large egg whites into a clean, grease-free bowl and bring to room temperature.
- Beat egg whites on medium speed until frothy, then add 1/2 teaspoon cream of tartar.
- Continue beating until soft peaks form.
- Gradually add 1 cup superfine sugar, tablespoon at a time, beating until stiff, shiny, glossy peaks form and mixture feels smooth between fingers.
- Add 1/2 teaspoon vanilla extract and beat until incorporated.
- Transfer meringue to a piping bag fitted with a 1.25 cm plain tip, pressing out excess air and twisting the top to secure.
- Pipe ghost shapes onto prepared parchment, about 2 inches high, spacing them apart.
- Attach candy eyes or chocolate chips for eyes using tweezers.
- Bake for 1 to 1.5 hours until outside is crisp.
- Turn off oven, leave door ajar, and let cool in the oven for at least 8 hours or overnight.