White Meringue Hanging Ghosts

Name: White Meringue Hanging Ghosts
Prep time: 10 h
Cook time: 2 h
Total time: 12 h
Yield: 14-16 serving(s)
Ingredients: 6 egg whites, room temperature (save the yolks for another recipe); 1/2 teaspoon cream of tartar; 3/4 cup sugar; 1/2 teaspoon almond extract; mini chocolate chip; string licorice (optional)

Submitted by Kittencalrecipezazz

"Fun for Halloween! Plan ahead the baked ghosts need to sit in oven after baking for a minimum of 8 hours to firm up."

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Ready In:: 12hrs
Ingredients:: 6
Serves:: 14-16

ingredients

6 egg whites, room temperature (save the yolks for another recipe)
¹⁄₂ teaspoon cream of tartar
³⁄₄ cup sugar
¹⁄₂ teaspoon almond extract
mini chocolate chip
string licorice (optional)

directions

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