Ghost Meringues

How to Make Ghost Meringues

1. 1

   Step 1: Prepare oven and baking sheets

   Active 5 min

   Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper and set aside so everything is ready when the meringue is whipped.
   
2. 2

   Step 2: Separate and start the egg whites

   Active 5 min

   In a clean, dry mixing bowl combine the large egg whites. Use an electric mixer to begin whipping the large egg whites on medium speed until they become frothy.

   For this step

   • 4 large egg whiteslarge egg whites
   
3. 3

   Step 3: Stabilize and sweeten the meringue

   Active 12 min

   Add the cream of tartar and fine salt to the frothy egg whites and continue whipping until soft peaks form. With the mixer running on medium-high, add the granulated sugar slowly, about 1 tablespoon at a time, and whip until the mixture is glossy and holds stiff peaks (12–15 minutes total whipping time).

   For this step

   • 1 cupgranulated sugar
   • 1/4 teaspooncream of tartar
   • a pinchfine salt
   
4. 4

   Step 4: Flavor and pipe the ghosts

   Active 15 min

   Add the vanilla extract and briefly whip to combine. Transfer the meringue to a piping bag fitted with a large round tip (or a cut corner of a disposable bag) and pipe ghost shapes about 1½ inches wide and 2 inches tall onto the prepared parchment; make 24 ghosts total to yield 24 cookies. Leave about 1 inch between each for airflow.

   For this step

   • 1 teaspoonvanilla extract
   
5. 5

   Step 5: Bake low and slow, then cool

   Active 5 min · Passive 120 min

   Slide the baking sheets into the preheated oven and bake the meringues at 200°F (95°C) for 90 minutes to dry them out. After 90 minutes, turn the oven off, leave the door closed, and allow the meringues to cool inside the oven for an additional 30 minutes to prevent cracking.
   
6. 6

   Step 6: Add eyes and finish

   Active 5 min

   Remove the cooled meringues from the oven and press two mini chocolate chips into each ghost for eyes (use 2 mini chocolate chips per cookie). Let the chocolate set for a few minutes, then transfer the 24 ghost meringues to an airtight container for storage.

   For this step

   • 48 mini chocolate chipsmini chocolate chips
   

1. Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper and set aside so everything is ready when the meringue is whipped.
2. In a clean, dry mixing bowl combine the large egg whites. Use an electric mixer to begin whipping the large egg whites on medium speed until they become frothy.
3. Add the cream of tartar and fine salt to the frothy egg whites and continue whipping until soft peaks form. With the mixer running on medium-high, add the granulated sugar slowly, about 1 tablespoon at a time, and whip until the mixture is glossy and holds stiff peaks (12–15 minutes total whipping time).
4. Add the vanilla extract and briefly whip to combine. Transfer the meringue to a piping bag fitted with a large round tip (or a cut corner of a disposable bag) and pipe ghost shapes about 1½ inches wide and 2 inches tall onto the prepared parchment; make 24 ghosts total to yield 24 cookies. Leave about 1 inch between each for airflow.
5. Slide the baking sheets into the preheated oven and bake the meringues at 200°F (95°C) for 90 minutes to dry them out. After 90 minutes, turn the oven off, leave the door closed, and allow the meringues to cool inside the oven for an additional 30 minutes to prevent cracking.
6. Remove the cooled meringues from the oven and press two mini chocolate chips into each ghost for eyes (use 2 mini chocolate chips per cookie). Let the chocolate set for a few minutes, then transfer the 24 ghost meringues to an airtight container for storage.