White Meringue Ghosts

White Meringue Ghosts
White Meringue Ghosts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    egg whites

  • 1/2

    teaspoon cream of tartar

  • 3/4

    cup sugar

  • 1/2

    teaspoon almond extract

  • 1

    tablespoon semisweet chocolate mini morsels

  • String licorice (optional)

Directions

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add extract; beat until blended. Spoon mixture into a zip-top plastic bag; snip a small hole in 1 corner, and pipe mixture into ghostly shapes on parchment paper-lined baking sheets. Add mini morsels for eyes. If desired, cut licorice into 2-inch pieces. Firmly pinch ends together. Insert 1 in top of each ghost for a hanger. Bake at 200° for 2 hours. Turn oven off, and let meringues stand in closed oven with light on 8 hours

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