Meringue Ghosts

Nothing scary about making these fun treats. Just beat sweetened egg whites and bake slow until crunchy.

  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 24

Ingredients

2
egg whites
1/8
teaspoon cream of tartar
1/2
cup sugar
1/4
teaspoon vanilla extract
1
teaspoon miniature semisweet chocolate chips
  • 1 Heat oven to 200°F. Line 2 cookie sheets with parchment paper. In small bowl, combine egg whites and cream of tartar; beat at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until meringue is very stiff and glossy, and sugar is dissolved.
  • 2 Use disposable decorating bag or gallon-sized resealable food storage plastic bag with 1/2-inch hole cut in bottom corner. Spoon meringue into bag; twist top to partially close bag.
  • 3 Squeeze bag to pipe meringue into 4-inch ghosts on parchment paper-lined cookie sheets. Place 3 chocolate chips in each ghost for eyes and mouth. Place cookie sheets on center rack in oven.
  • 4 Bake at 200°F. for 2 hours. Cool 10 minutes or until completely cooled. Remove cookies from parchment paper.

Expert Tips

Cold eggs separate easily, while room temperature egg whites beat to their highest volume. Let the eggs whites stand at room temperature for about 15 minutes before beating them.

Meringue become tough if it absorbs moisture; store these "ghosts" in a loosely covered container at room temperature. If the humidity is high, transfer them to a tightly covered container.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
15
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
5mg
5%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
Free
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.