These Ghost Meringue Cookies are a super fun Halloween treat and can be served alone or as a cupcake topper.
So here I was, staring at a container of egg whites. You see, I went through a phase where I must have been craving super rich and decadent foods because I made things that required egg yolks. What are these delicious foods you speak of, you might be asking. Well, let’s see. I made apple compote vanilla bean cheesecake, classic eggs benedict, chipotle aioli, and BLTs with sundried tomato aioli. Its no wonder my holiday weight is coming on several months too early. Anyway, I had all these egg whites and had not idea what to do with them. Then I decided meringue would be fun, and meringue ghosts would be super duper fun.
My foodie-in-training kids loved these little guys. I stuck one in their lunch every day until they told me they couldn’t handle the sweetness (these are green-smoothie-loving kids, not total sugar addicts like I was growing up). Meringues are super easy to make and it feels like an awesome chemistry experiment watching the gooey egg whites turn into a silky white foam. Wow your guests at your next Halloween party by using them to top cupcakes. You’ll be the hit of the party.
Ghost Meringue Cookies
- 120 grams egg whites about 4 eggs worth
- 1/2 teaspoon cream of tartar
- 200 grams superfine baking sugar about 1 cup
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- black cake decorating gel
- Preheat oven to 200 degrees F. Prepare a baking sheet by lining with a silpat or parchment paper.
- In the bowl of a stand mixer using the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. When you think they're done, rub a small amount in between your fingers to ensure all the sugar has dissolved. Do not over process; you want them to have a nice sheen. Beat in the vanilla and almond extract.
- Use either a pastry bag fitted with a 1/2 inch plain tip, or just a plastic storage bag (which is what I used) with the corner snipped off. Transfer the meringue to the bag and, holding the bag vertically, pipe with even pressure little swirly mounds a couple of inches tall.
- Bake the meringues for approximately 90 minutes or until they are dry and crisp to the touch. Turn off the oven, open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.
- Once cool, use black gel for eyes and mouths.
- Store in air tight container and they will keep several days at room temperature.
- Makes 20-24 Meringue Ghosts.