Ghost Meringues
Crisp, airy, and adorable in a way that contrasts beautifully with a dark tablescape. These are naturally gluten free, keep perfectly in an airtight container, and are best made a day ahead so you are not fussing on party day.
Makes 24 ghosts · 2 hours
Ingredients
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 2 oz dark chocolate, melted
Instructions
- Heat the oven to 225°F and line two baking sheets with parchment.
- Beat the egg whites and cream of tartar until soft peaks form. Add the sugar one tablespoon at a time, beating until stiff, glossy peaks hold. Beat in the vanilla.
- Transfer to a piping bag fitted with a large round tip. Pipe 2-inch tall mounds, pulling straight up to form a peak for the ghost’s head.
- Bake 1 hour 30 minutes, until crisp and dry. Turn off the oven and let them cool inside completely.
- Dip a toothpick in melted chocolate and dot two eyes and a small open mouth onto each ghost. Let set before serving.