Description
Delightfully spooky ghost-shaped meringues that are crunchy on the outside and softly pillowy inside, perfect for Halloween parties or festive gatherings. These light and airy treats combine simple ingredients like egg whites and sugar, piped into adorable ghost shapes and decorated with dark chocolate faces.
Ingredients
Scale
Ingredients
- 3 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/4 teaspoon vanilla bean paste
- 1/2 ounce dark chocolate (melted)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper or a silicone liner to prevent sticking and ensure even baking.
- Whisk Egg Whites and Cream of Tartar: In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar. Whisk on medium speed until the mixture becomes frothy, which helps stabilize the meringue.
- Add Sugar Gradually: Gradually add the granulated sugar, about 1 tablespoon at a time, while increasing the mixer speed to medium-high. Beat the egg whites until soft peaks form, approximately 5-6 minutes, then mix in the vanilla bean paste.
- Beat to Stiff Peaks: Continue beating until the meringue holds stiff peaks, indicating it’s firm enough to pipe and hold shape.
- Pipe Ghost Shapes: Transfer the meringue into a piping bag fitted with a large round tip. Hold the bag perpendicular to the baking sheet and pipe mounds about 2 inches high, spacing them about 1 inch apart since they won’t spread during baking.
- Bake: Bake the meringues at 200°F for 1 hour. Afterward, turn off the oven and let the meringues dry inside for an additional 1-2 hours to ensure they become crisp throughout.
- Cool Completely: Remove the meringues from the oven and allow them to cool completely to room temperature, which helps them set and prevents condensation.
- Decorate with Chocolate Faces: Use melted dark chocolate and a small food-safe paintbrush to paint ghostly faces onto the meringues for a festive touch.
Notes
- These ghost meringues offer a delightful contrast of crunchy exterior and soft, pillowy interior.
- Using cream of tartar stabilizes the egg whites and helps achieve stiff peaks.
- Make sure the egg whites are at room temperature for better volume and texture.
- Allowing the meringues to dry in the turned-off oven helps achieve the perfect crispness without browning.
- Piping with a large round tip creates the classic ghost shape, but feel free to get creative!
Nutrition
- Serving Size: 1 meringue
- Calories: 27 kcal
- Sugar: 6 g
- Sodium: 7 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
