- Prep Time: 5m
- Cook Time: 3h
- Yield: 4 dozen ghosts
- Category: Dessert
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
- Preheat the oven to 375°F and prepare sheet pans with parchment paper or aluminum foil.
- In the bowl of a stand mixer, beat the egg whites and salt until soft peaks form.
- Slowly add in the granulated sugar and continue to beat until stiff peaks form. Add in the vanilla extract.
- 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.
- 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.
- 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.