Ingredients
Scale
- 3 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 48 mini chocolate chips (for eyes) or black edible food gel
Instructions
- Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper or silicone baking mats. Ensure your mixing bowl and whisk attachment are spotlessly clean and free of any grease, as even a tiny drop of oil can prevent the egg whites from fluffing up properly.
- Place the room-temperature egg whites in the bowl of a stand mixer. Add the cream of tartar and salt. Beat on medium-low speed until the mixture becomes foamy. Increase the speed to medium-high and continue beating until soft peaks form.
- With the mixer still running, add the granulated sugar one tablespoon at a time. This gradual process ensures the sugar dissolves completely. Once all the sugar is in, turn the mixer to high and beat until the meringue reaches stiff, glossy peaks. This means the mixture should stand straight up when you lift the whisk. Finally, fold in the vanilla extract.
- Transfer the meringue into a large piping bag fitted with a large round tip. Hold the bag vertically over the baking sheet. Squeeze the bag to create a wide base, then pull upward while releasing pressure to create a tapered “head” for your ghost. Repeat this for all 24 cookies, leaving about an inch of space between each.
- Place the baking sheets in the oven and bake for 90 minutes. Do not open the oven door during this time. Once the time is up, turn off the oven but leave the cookies inside with the door slightly ajar for at least another hour. This slow cooling process prevents the meringues from cracking.
- Once the cookies are completely cool and crisp, it is time to give them some personality. If using mini chocolate chips, use a tiny dot of honey or corn syrup to “glue” them onto the ghosts as eyes. Alternatively, use a toothpick and black food gel to draw various spooky or silly expressions on each ghost face.
- Cook Time: 110 minutes