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Screaming Ghost Meringue Pops




Source of Recipe


Unknown


List of Ingredients




Screaming Ghost Meringue Pops


Egg Whites, 2
Cream of Tartar, 1/8 tsp
Sugar, 1/2 cup
Vanilla, 1/2 tsp
Chocolate Candy Melts, 1 cup
Ziploc Bag, 1
Lollipop Sticks, 12

Recipe




HEAT OVEN TO 200 DEGREES. Line 2 baking sheets with foil. Using a toothpick, draw outlines of ghost heads 4 1/2 inches high and 3 1/4 inches wide, eyes and mouths 1 inch apart on lined baking sheets, with tops of heads at long edges of sheets. Beat egg whites in bowl until frothy. Add cream of tartar and beat until soft peaks form. Add sugar beating until stiff peaks form.

Beat in vanilla. Scrape into ziploc bag, cut tip off 1 corner and pipe
outline of each ghost head, eye and mouth openings. Pipe meringue inside outline, then spread to fill, leaving eye and mouth opening uncovered.

Insert a lollipop stick in bottom of each. Bake 2 hours or until meringue feels firm. Turn off oven and let meringue dry until crisp, 2 hours or overnight. Peel meringues off foil. Place meringues on wax paper. Melt candy melts as package directs. Spread to 1/2 inch of edges of outlines left on foil. Press meringues onto chocolate to adhere. Let set. Lift off foil.

PLACE THESE LOLLIPOPS IN CLEAR GLASSES FILL WITH CANDY CORN.*

Makes 12 Servings