Ghost Meringues - VeryVera

Ghost Meringues

  • Prep Time: 5m
  • Cook Time: 3h
  • Yield: 4 dozen ghosts
  • Category:

Ingredients

  • 4 large egg whites
  • pinch kosher salt
  • 1 c granulated sugar
  • 1 tsp. pure vanilla extract
  • edible candy eyes, as needed
  • melted semisweet chocolate chips, as needed

Instructions

  1. Preheat the oven to 375°F and prepare sheet pans with parchment paper or aluminum foil.
  2. In the bowl of a stand mixer, beat the egg whites and salt until soft peaks form.
  3. Slowly add in the granulated sugar and continue to beat until stiff peaks form. Add in the vanilla extract.
  4. Fill a piping bag or resealable plastic bag with a corner cut with the meringue mixture. If using a piping bag, use a plain round piping tip. Pipe the meringue with a 1 ½-inch circle as the base that comes up to a point to resemble a short ghost. Pipe each “ghost” about 2-inches apart on the sheet pans.
  5. Place the pans in the oven, close the door, and turn off the oven. Let the meringues remain in the oven until the oven cools to room temperature, about 3 hours, up to overnight.
  6. After cooling, use edible candy eyes and place them on each ghost using a small dollop of melted chocolate to hold the eyes in place.