Made of sugar and egg whites, these ghost meringues are a fun and easy Halloween
- 2 large egg whites
- 1/8 tsp. cream of tartar
- 1/2 cup sugar
- Semi-sweet chocolate chips, melted
- Piping bag
Pro tip: Don't have the cream of tartar? Use two drops of lemon juice instead. The acidity will help stabilize the meringues.
Note: While you don’t necessarily need a mixer, it will take longer by hand. We recommend asking the kids to help with this part!
Preheat oven to 225F.
Take a whisk and beat the egg whites in a bowl. If you’re using a mixer, beat at
Line a baking tray with parchment paper or silicone baking sheets. (You can place a little meringue on the underside of each corner of the parchment paper to prevent sliding.)
Transfer meringue to a piping bag. Pipe a swirl of meringue onto a baking tray. Bake for one hour. The meringue should be dry and crisp to the touch. Once finished, turn off the oven and let cool in the oven with the door closed for another hour. When ready to decorate, place your hand under the parchment paper to help remove.
Dip a toothpick into melted chocolate and add the eyes and mouth to each ghost meringue.