Ghost Meringues: 8 Reasons They're So Great
Ghost meringue cookies are a spooky, sweet treat perfect for Halloween. This recipe offers a delightful crunch and a melt-in-your-mouth texture, making them a festive and fun dessert for all ages.
Equipment
- hand mixer
- stand mixer
- baking sheet
- parchment paper
Ingredients
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
Instructions
Preparation
- Preheat oven to 200°F (95°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites with a hand mixer or stand mixer until foamy.
- Add cream of tartar and continue to beat until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form and sugar is dissolved.
- Gently fold in vanilla extract.
- Spoon or pipe meringue into ghost shapes onto the prepared baking sheet.
Baking
- Bake for 60-75 minutes, or until meringues are dry and crisp.
- Turn off the oven and leave meringues inside with the door ajar for at least 30 minutes, or until completely cool, to prevent cracking.
Decoration (Optional)
- Once completely cool, use a food-safe marker or melted dark chocolate to draw eyes on the ghost meringues.
Notes
Ensure your bowl and beaters are completely grease-free for best results with meringues. Humidity can affect meringue consistency, so bake on a dry day if possible. Store in an airtight container at room temperature for up to a week.