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“Fun for Halloween! Plan ahead the baked ghosts need to sit in oven after baking for a minimum of 8 hours to firm up.”
READY IN:
12hrs
SERVES:
14-16
UNITS:
US

Ingredients Nutrition

  • 6 egg whites, room temperature (save the yolks for another recipe)
  • 12 teaspoon cream of tartar
  • 34 cup sugar
  • 12 teaspoon almond extract
  • mini chocolate chip
  • string licorice (optional)

Directions

  1. Beat the egg whites with cream of tartar at high speed with an electric mixer until foamy.
  2. Gradually add in the sugar 1 tablespoon at a time beating until stiff peaks form and the sugar is dissolved (3-4 minutes).
  3. Add in almond extract, beat until combined.
  4. Spoon the meringue mixture into a zip-top plastic bag, then snip a small hole into one corner.
  5. Pipe into ghostly shapes onto a parchment paper-lined baking sheet.
  6. Add the mini chocolate chips for the eyes.
  7. Cut the licorice into 2 pieces.
  8. Firmly pinch ends together.
  9. Insert 1 in the top of each ghost for a hanger.
  10. Bake in a 200°F oven for 2 hours.
  11. Turn the oven off and let the meringues stand in closed oven for 8 hours.
  12. Hang where desired.

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