White Meringue Hanging Ghosts |
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Prep Time: 600 Minutes Cook Time: 120 Minutes |
Ready In: 720 Minutes Servings: 16 |
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Fun for Halloween! Plan ahead the baked ghosts need to sit in oven after baking for a minimum of 8 hours to firm up. Ingredients:
6 egg whites, room temperature (save the yolks for another recipe) |
1/2 teaspoon cream of tartar |
3/4 cup sugar |
1/2 teaspoon almond extract |
mini chocolate chip |
string licorice (optional) |
Directions:
1. Beat the egg whites with cream of tartar at high speed with an electric mixer until foamy.
2. Gradually add in the sugar 1 tablespoon at a time beating until stiff peaks form and the sugar is dissolved (3-4 minutes).
3. Add in almond extract, beat until combined.
4. Spoon the meringue mixture into a zip-top plastic bag, then snip a small hole into one corner.
5. Pipe into ghostly shapes onto a parchment paper-lined baking sheet.
6. Add the mini chocolate chips for the eyes.
7. Cut the licorice into 2 pieces.
8. Firmly pinch ends together.
9. Insert 1 in the top of each ghost for a hanger.
10. Bake in a 200°F oven for 2 hours.
11. Turn the oven off and let the meringues stand in closed oven for 8 hours.
12. Hang where desired.
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