Meringue Ghosts

    I know, I know, meringue ghosts aren't super original.  But sometimes you just have to make something anyway!  I needed some ghostly spirits for a dessert I am sharing soon.  So, I thought I would give you a chance to gather the ingredients and maybe even give them a practice run before the big day!

     These little guys are fun to make.  I didn't give all of my meringues a wide enough base, so a few of my ghosts decided to lay down while baking.  I wasn't upset at all, I think it was cute to have some napping ghosts.  As Jax would say, even ghosts get sleepy sleepy sometimes!

    The best part about this is you can give them whatever shape you would like and give them whatever character your heart desires.  I think they are super cute!

Meringue Ghosts

makes about a dozen ghosts depending on size

Ingredients:

3 Large Egg Whites

1/2 tsp cream of tartar

3/4 cup sugar

Black food gel

1. It is easiest to separate eggs when they are cold, so carefully separate your eggs straight out of the fridge.   Then cover your bowl with the egg whites and leave on the counter until they are room temperature, about a half hour.  
2. Preheat oven to 200 F and place a sheet of parchment paper on a cookie sheet. 
3. Beat your egg whites and cream of tartar on medium until they begin to froth.  While still mixing, slowly add sugar until completely incorporated.
4. Turn mixer up to high and beat until you have stiff peaks, about 5 minutes.
5. Spoon into a pastry bag with a large round tip (I used tip 2A) Pipe into swirls on the parchment lined cookie sheet. 
6. Place in oven and bake until dry, about an hour and a half.  Add a little extra time if it is a humid day.  Remove from oven and cool completely.
7. Using a toothpick and black food gel, gently add faces to your ghosts and allow to dry. 

For more fun ideas, check out my Halloween board on Pinterest!