Meringue Ghosts

Yield: 40 ghosts

Ingredients:

4 egg whites

250g/8.8oz powdered sugar

pinch of salt

1/4 teaspoon potato flour or cream of tartar

1/4 teaspoon vanilla extract

mini chocolate chips to make the ghosts’ eyes

Directions:

Whisk the egg whites and salt until stiff. Still whisking gradually add sugar (a little at a time). Then beat in the flour or cream of tartar and vanilla extract.

Transfer the meringue to the pastry bag fitted with a round tip (Wilton 12 round) and pipe the mounds of meringue. Carefully press two mini chocolate chips into each meringue ghost to make the eyes.

Bake in a preheated oven, 100-105C (200F) for about 2 hours. Then turn off the oven, open the door and leave the meringues to finish drying for another hour.

Keep in a room temperature.

Enjoy!:)