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Meringue Ghosts




Source of Recipe


Internet


List of Ingredients




2 egg whites
1 tsp. vanilla
1/8 tsp. cream of tartar
1/8 tsp. salt
¾ cup sugar
Black decorator frosting



Recipe



Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 300°. Cover 2 baking sheets with parchment paper or foil; set aside. Beat egg whites, vanilla, cream of tartar, and salt with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the ¾ cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved. Transfer meringue mixture to a pastry bag fitted with a large round tip.

Pipe into small mounds on prepared baking sheets. Bake for 5 minutes. Turn oven off. Let meringues dry in oven, with door closed, for 1 hour. Remove from oven; remove and cool on a wire rack.

For eyes, place some black decorator frosting in a pastry bag fitted with a small round tip. Pipe eyes on ghosts. Makes about 32 ghosts.