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Ingredients
- 2 tbsp. powdered sugar
- 3/4 cup plus 1 tbsp. granulated sugar, divided
- 3 large egg whites, room temperature
- 1/2 tsp. white distilled vinegar
- 1/8 tsp. fine sea salt
- Candy eyes or mini chocolate chips
- 1-2 tbsp. ready-to-spread frosting
Details
Servings 30
Cooking time 105mins
Preparation
Step 1
1. Preheat oven to 250 degrees with oven rack in center of oven. Line baking sheets with parchment paper or silicone baking mats.
2. Using the back of a spoon, press powdered sugar and 1 tablespoon of the granulated sugar through a fine wire-mesh strainer into a small bowl; set aside.
3. Beat egg whites, vinegar and salt with an electric mixer on medium-high speed until thickened and soft peaks form. Gradually add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating on medium-high speed until combined after each addition. After all sugar has been added, beat 2 minutes. Stop mixer and, using a spatula, fold in the reserved powdered sugar mixture.
4. Fill a plastic ziplock bag with 1 snipped corner or a piping bag fitted with a large pastry tip with meringue mixture. Pipe back and forth on a prepared baking sheet to create a 2 1/2x1 inch "mummy". Repeat with remaining meringue mixture, leaving 1 to 2 inches between mummies.
5. Bake in preheated oven for 1 hour and 15 minutes. (The meringues will puff and probably crack ad that's fine.) Turn off oven. Leave meringue in oven, with door partially open, 2 hours or up to over midnight.
6. Secure 2 candy eyes or mini chocolate chips on each mummy with dots of frosting.
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