Ghost Meringue Kisses with Chocolate Face

How to Make Ghost Meringue Kisses with Chocolate Face

1. 1

   Step 1: Prep and separate eggs

   Active 8 min

   Preheat the oven to 200°F (95°C). Line two baking sheets with parchment and fit piping bags with a 1/2–3/4-inch round tip (or snip the corner). In a large, completely clean bowl, separate 4 large egg whites and let them sit at room temperature for 20 minutes while you ready your equipment.

   For this step

   • 4 large (whites only)Large egg whites (room temperature)
   
2. 2

   Step 2: Whip whites to glossy peaks

   Active 14 min

   Whip the room-temperature egg whites on medium speed until foamy, then add 1/4 tsp cream of tartar and a pinch of fine sea salt. Increase to medium-high and add 1 cup granulated sugar in 3 additions, about 15–20 seconds between additions, whipping to very stiff, glossy peaks; finish by folding in 1 tsp vanilla extract. Taste a tiny bit of the meringue to ensure no gritty sugar remains.

   For this step

   • 1 cupGranulated sugar
   • 1/4 tspCream of tartar
   • 1 tspVanilla extract
   • 1 pinchFine sea salt
   
3. 3

   Step 3: Pipe and dry low-and-slow

   Active 10 min · Passive 90 min

   Transfer the meringue to the prepared bag and pipe about 36 ghost-shaped kisses (roughly 1-inch tall each) onto the lined sheets, leaving a little space between each. Bake at 200°F (95°C) for 60 minutes, then turn the oven off and leave the meringues inside to cool and dry for another 30 minutes (total passive drying time 90 minutes). This yields 36 individual meringue kisses.
   
4. 4

   Step 4: Melt chocolate and draw faces

   Active 10 min · Passive 10 min

   While the meringues finish drying (or after they’ve cooled), melt 4 oz dark chocolate in a microwave in 20-second bursts, stirring between bursts until smooth. Spoon melted chocolate into a small piping bag or a resealable bag with a tiny corner cut and pipe little eyes and mouths to make ghost faces; allow chocolate to set for about 10 minutes before handling. Store cooled meringues in an airtight container at room temperature for up to 5 days — they’re make-ahead friendly.

   For this step

   • 4 ozDark chocolate (for faces)
   

1. Preheat the oven to 200°F (95°C). Line two baking sheets with parchment and fit piping bags with a 1/2–3/4-inch round tip (or snip the corner). In a large, completely clean bowl, separate 4 large egg whites and let them sit at room temperature for 20 minutes while you ready your equipment.
2. Whip the room-temperature egg whites on medium speed until foamy, then add 1/4 tsp cream of tartar and a pinch of fine sea salt. Increase to medium-high and add 1 cup granulated sugar in 3 additions, about 15–20 seconds between additions, whipping to very stiff, glossy peaks; finish by folding in 1 tsp vanilla extract. Taste a tiny bit of the meringue to ensure no gritty sugar remains.
3. Transfer the meringue to the prepared bag and pipe about 36 ghost-shaped kisses (roughly 1-inch tall each) onto the lined sheets, leaving a little space between each. Bake at 200°F (95°C) for 60 minutes, then turn the oven off and leave the meringues inside to cool and dry for another 30 minutes (total passive drying time 90 minutes). This yields 36 individual meringue kisses.
4. While the meringues finish drying (or after they’ve cooled), melt 4 oz dark chocolate in a microwave in 20-second bursts, stirring between bursts until smooth. Spoon melted chocolate into a small piping bag or a resealable bag with a tiny corner cut and pipe little eyes and mouths to make ghost faces; allow chocolate to set for about 10 minutes before handling. Store cooled meringues in an airtight container at room temperature for up to 5 days — they’re make-ahead friendly.