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

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

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

Steps

Hide Images
  • 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 Facts

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
0%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
4g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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