Halloween Meringue Ghosts
makes about 24 ghosts
3 egg whites
1/2 tsp cream of tartar
1/2 tsp vanilla
3/4 C granulated sugar
chocolate frosting for eyes and mouth
Preheat your oven to 200ºF.
In a stand mixer with a whisk attachment whip egg whites and cream of tartar on high speed until well mixed.n Add vanilla and whip.
Add sugar 1 Tbsp at a time, continue to whip until the steep peak forms.
Put the mixture in a pastry bag with 1/2" round tip, or put in a zip lock bag and cut 1/2" slit on the corner.
Place parchment paper on the baking sheet. Squeeze out the filling, swirling around to make 2" circle to form a base, and build to make ghost shape with a slanted tip on top. Bake for 75 minutes. Turn off the heat and keep the meringue in the closed oven for another 1 hr until they dry completely.
You can store them in a airtight container for up to 1 week.