These ghost meringues are so cute they’re far from scary. Perfect for a Halloween party, they’re also great to crunch on while you watch a spooky movie from behind the couch.
MAKES: 15 to 20 meringues
PREP TIME: 25 minutes
COOKING TIME: 1 ½ hours
DRYING TIME: at least 6 hours
INGREDIENTS:
- 3 large egg whites
- Pinch of cream of tartar
- Pinch of fine sea salt
- ½ cup granulated sugar
- 30 to 40 white sugar pearl candies
- Edible colour marker (optional)
INSTRUCTIONS:
- Place the oven racks on the bottom and top third positions. Preheat the oven to 200°F. Line two large baking sheets with parchment paper, then set aside.
- In a large bowl and using an electric mixer, beat the egg whites on medium high speed until foamy.
- Beat in the cream of tartar and salt. Continue beating until soft peaks form, about 2 minutes.
- Increase the speed to high and beat in the sugar, a few Spoonfuls at a time until everything is incorporated.
- Continue beating until the meringue is thick and holds stiff peaks.
- Fit a large piping bag with a large circular tip, then twist the bag just above the piping tip to temporarily close off the bag from the tip. Set the bag in an empty yogurt container, glass tumbler or plastic cup. Fold the top third of the piping bag over the edge of the container. Spoon the meringue into the piping bag. Twist the bag to close it.
- Using about 2 tablespoonfuls of meringue for each ghost, pipe swirls of meringue, 2 inches apart, on the prepared baking sheets, squeezing the piping bag firmly at the base with one hand and using the other to guide the tip. Place two white sugar pearl candies on each meringue for eyes.
- Bake the meringues for 1 hour. Leaving the oven switched on, open the oven door. Bake for 30 minutes.
- Switch the oven off but leave the meringues in the oven to dry, with the door open, for at least 6 hours, or overnight. When dried, they will sound hollow when you tap on the bottoms.
- Remove the meringues from the oven. If you wish, use an edible colour marker to add detail to the eyes. (The meringues can be stored in an airtight container at room temperature, with wax paper between the layers, for up to 1 week.
