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Original Post: https://www.sweetandsavorybyshinee.com/meringue-ghosts/

Meringue Ghosts

Prep Time: 15 minutes
Cook Time: 2 hours
cooling: 3 hours
Total Time: 6 hours
Servings: 36 cookies
Calories: 19kcal
Author: Shinee
Delightfully crisp and light, these meringue ghosts are the most adorable Halloween treats! And they couldn't be easier to make.
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Ingredients

  • 4 (140g) egg whites at room temperature Note 1
  • ¾ cup (150g) fine granulated sugar Note 2
  • ½ teaspoon cream of tartar Note 3
  • ¼ teaspoon coarse kosher salt
  • 2 teaspoons pure vanilla extract
  • Candy eyes Note 4

Instructions

  • Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper.
  • In a clean mixing bowl with a whisk attachment, beat the egg whites on medium low speed until foamy.
  • When egg whites are foamy, add cream of tartar and salt and continue to whisk.
  • Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.
  • Gradually increase the speed to medium high and continue beating the egg whites until soft peaks form.
  • Stir in vanilla extract and continue beating the egg whites until stiff peaks form.
  • Transfer the meringue into a piping bag with a round tip. (I use Wilton 1A tip.)
  • Pipe 1.5-inch tall mounds on prepared baking sheets. If using candy eyes, place the candy eyes on each meringue.
  • Bake the meringue cookies for about 2 hours at 200°F. Then turn off the oven and cool the cookies completely in the oven, for a few hours or overnight.
  • Once completely cooled, transfer the cookies into an airtight container. Store at room temperature for up to 2 weeks

Notes

Note 1: It’s easier to separate cold eggs as yolks are firmer and don’t break easily. So separate the eggs as soon as you take them out of the fridge. You can also use carton egg whites. Just be sure to read the labels on the carton, as some egg whites are not meant for making meringue.
Note 2: I’ve made meringue cookies with both granulated sugar and powdered sugar. Both works great for meringue cookies! For granulated sugar, I highly recommend fine granulated sugar, so they dissolve faster. If using powdered sugar, use 1 ¼ cups (170g) of powdered sugar.
Note 3: Cream of tartar is an acid and used to stabilize egg whites. It’s an optional ingredient and can be omitted.
Note 4: In place of candy eyes, you can use black gel food coloring, black edible marker, or melted chocolate to draw eyes on baked and cooled meringue cookies.

Nutrition

Servings: 1 cookie
Calories: 19kcal
Carbohydrates: 4g
Protein: 1g
Fat: 1g
Sugar: 4g
Sodium: 22mg