Meringue Ghosts

I went from having no Halloween treat plans to a few all at once! This treat came about because I had a few egg whites leftover from making Toasted Marshmallow ice cream. Then, I saw meringue ghosts posted as an idea and wanted to do a version for a party we were hosting. These became great palate cleansers because of the little twist I included in them (see below for the recipe). Tomorrow I am sharing an even easier treat involving chocolate, so stay tuned if you are interested in another Halloween idea. It’s an oldie but goodie, and one I’d never made before. Of course, these ghosts were also new. I have made meringue cookies before, but this was slightly different.

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The ghosts were having a discussion.

The ghosts were having a discussion.

I had a little trouble getting the whites to whip up at first, so if you run into the same problem I had, feel free to add extra cream of tartar or meringue powder.

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Directions for Meringue Ghosts

  • 3 egg whites
  • 1-2 Tablespoons meringue powder (add more if necessary)
  • 1/2 teaspoon cream of tartar
  • 3/4 cup superfine sugar or granulated sugar (but grind it for 1 minute in a food processor)
  • 1/4 teaspoon peppermint extract
  • Mini chocolate chips

Preheat the oven to 200 degrees and prepare a baking sheet with parchment or a silicone liner. Begin by whipping the egg whites, meringue powder, and cream of tartar on low speed in your mixer with the whisk attachment until the powders are dissolved.

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Then, turn up the speed to medium high and beat until soft peaks begin to form. Gradually add the sugar, then add the extract. Continue to beat until stiff peaks form.

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With a pastry bag (or plastic bag), pipe out swirls, moving up and around as you go to form ghosts on your baking sheet.

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Use 2 mini chocolate chips per ghost for eyes.

They like looking at you.

They like looking at you.

Bake the meringues for 1-1.5 hours until they are dry to the touch. Allow to cool in the oven with the door a few inches open for at least a few hours, or overnight. Then, store in a sealed container.

It's a ghost party!

It’s a ghost party!

Directions for Meringue Ghosts (without pictures)

  • 3 egg whites
  • 1-2 Tablespoons meringue powder (add more if necessary)
  • 1/2 teaspoon cream of tartar
  • 3/4 cup superfine sugar or granulated sugar (but grind it for 1 minute in a food processor)
  • 1/4 teaspoon peppermint extract
  • Mini chocolate chips

Preheat the oven to 200 degrees and prepare a baking sheet with parchment or a silicone liner. Begin by whipping the egg whites, meringue powder, and cream of tartar on low speed in your mixer with the whisk attachment until the powders are dissolved. Then, turn up the speed to medium high and beat until soft peaks begin to form. Gradually add the sugar, then add the extract. Continue to beat until stiff peaks form.

With a pastry bag (or plastic bag), pipe out swirls, moving up and around as you go to form ghosts on your baking sheet. Use 2 mini chocolate chips per ghost for eyes. Bake the meringues for 1-1.5 hours until they are dry to the touch. Allow to cool in the oven with the door a few inches open for at least a few hours, or overnight. Then, store in a sealed container.

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13 thoughts on “Meringue Ghosts

  1. haha – so cute! Your meringue ghosts came out great. My son would get a kick out of that. (Quick question – these meringues are crisp throughout right?)

  2. Pingback: Topic-Changing Thursdays: Happy Halloween! | fudgingahead

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