Meringue Ghosts
Ingredients:
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2 egg whites
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1/8 teaspoon cream of tartar
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1/2 cup Life Every Day sugar
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1/2 teaspoon vanilla (or any extract desired)
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Dark chocolate - to make the faces
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Treat sticks - for the lollipops
Directions:
Preheat the oven to 200°F. Beat egg whites in a large metal bowl on medium speed until they are foamy. Add the cream of tartar and increase the speed to high. Continue beating until soft peaks form.
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Gradually add the sugar, about a tablespoon at a time. Beat until stiff peaks form. Stir in the extract.
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Spoon the meringue into a pastry bag with a round tip*. Pipe a line of meringue onto a parchment lined baking sheet and place a treat stick into the meringue. Pipe a ghost shape on top of the treat stick. Add sprinkles.
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Bake the meringues for 2-3 hours, or until they are very dry. (Start checking the meringues at 2 hours). Let cool.
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Using melted chocolate, pipe on the ghost's eyes and mouths. (Use a toothpick to help form the shapes).
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This recipe makes about 10, four inch meringue ghosts. Store meringues at room temperature, in an airtight container.
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*If you don't have a 1A tip, snip off the end of a disposable piping bag.