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I love these adorable and delicious meringue ghosts! They just melt in your mouth. I’ve noticed—by consulting an esteemed focus group (my nieces)—that meringues are a big hit with kids!
All you need to make these are egg whites, sugar, and a piping bag! For the eyes and little boo mouth, I just bought a cheapo black gel frosting from the store. You use so little, not enough to justify making it from scratch. You could also use a food safe marker to draw them on. Whichever you have at your disposal.
MAKING THE GHOSTS
First you make the basic meringue recipe, see below.
Line 2 pans with parchment paper.
Pipe ghost shapes, try to make them a similar size so they bake evenly.
After the bake and are totally cool, you can decorate them.
These store well for a week before if needed. Of course if the weather isn’t super humid. Make sure you put them in an airtight container. DO NOT decorate them until the day you are serving them. Otherwise you will get some droopy features.
Meringues
Ingredients
- 4 egg whites
- 1 cup sugar
- Pinch of salt
- 1 tsp cornstarch
- ½ tsp cream of tartar or white vinegar
- 1 tsp vanilla
Instructions
- Preheat oven to 220 F.
- Whip egg whites and cream of tartar till foamy.
- Slowly add in sugar and cornstarch while still mixing on medium high.
- Add in vanilla.
- Whip till stiff peaks.
- Add meringue to icing bag with tip about ½ inch opening.
- Pipe out desired meringue shape.
- Bake for 90 minutes.
- After 90 minutes turn of oven and let meringue sit in oven an hour with door cracked open.
- Store in airtight containers, keep humidity out!
