Ghost Meringues
A fun and spooky cookie to celebrate the scary season!
4 eggs whites
3/4 cup to 1 cup sugar
1/2 tsp vanilla extract
1/2 cream of tartar
*Handful of candy eyes
Directions:
Separate whites from yolks. For this recipe, you’re only going to use the whites. (Pro tip: make our lemon curd with the yolks so nothing goes to waste!)
Place egg whites in your standing mixing bowl. Slowly whisk in sugar, ensuring that the sugar dissolves in the egg whites. Keep whisking until 3/4 cup to 1 cup sugar is dissolved. Next, turn mixer to medium speed, adding in vanilla extract and cream of tartar. As egg whites begin to double in volume, increase the speed of the mixer. Beat until stiff peaks form and the mixture is thick and shiny. Place meringue into a piping bag or big zip plastic bag (cutting out one corner so you have a hole to pipe out the meringue). Pipe cone shaped meringues onto a parchment line baking sheet, adding eyes to each ghost. Baking at 250 degrees for 45 minutes. Turn off your oven and let meringues cool in the oven for at least another 2 hours. If your oven runs hot, bake meringue at 200 degrees to prevent cracking.
