These cute little meringue ghosts are wonderfully soft and chewy and soft on the inside, with a delicate crisp on the outside. They are light, airy and sweet confections that melt right in your mouth. Each mound of meringue is studded with little chocolate chip eyes giving each ghost its own personality and charm. They make adorable cupcake toppers or are just as lovely on their own. Serve them at your next Halloween gathering and watch them disappear!
- 4 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 1 cup superfine* natural cane sugar
- ½ teaspoon natural vanilla extract
- miniature chocolate chips or cacao nibs
*simply run one cup plus two teaspoons of sugar in the food processor for 30-60 seconds. This gives you one cup of superfine sugar 🙂
- Preheat oven to 200°F. Place rack in the center of the oven. Line a baking sheet with parchment paper. Prepare a pastry bag and fit with a half inch plain tip.
- In your mixing bowl, using the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat until you get very stiff peaks. Beat in vanilla extract.
- Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
- Transfer the meringue to the pastry bag. Holding the bag perpendicular to the baking sheet, pipe with even pressure, 2 inch high mounds of meringue.
- Carefully press two miniature chocolate chips into each meringue ghost for the eyes.
- Bake the meringues for approximately 75 minutes to 90 minutes or until they are dry and crisp to the touch and easily separate from the parchment paper. Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper to prevent the paper from sliding. Turn off the oven, slightly open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.