Meringue Ghosts Recipe
This recipe for meringue ghosts creates tasty and cute treats. In addition to being adorable, these meringue ghosts have a crisp exterior with a light and fluffy interior. An added bonus is the surprise almond and chocolate filling!
Equipment
- 1 Electric mixer stand- or hand mixer
- 1 Pastry bag fitted with a ¼-inch round piping tip
- 1 Cookie Sheet Pan lined with parchment paper or a silicone baking mat
Ingredients
- 4 Large egg whites room temperature
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- ¾ Cup granulated sugar
- 2 Tablespoons almonds, lightly toasted and chopped
- 2 Tablespoons chocolate, chopped
- 36 candy googly eyes
Instructions
- Preheat oven to 200℉ (95℃)
- Line a baking sheet with parchment paper or a silicone mat.
- Combine the chocolate and almonds in a small bowl. Set aside for later.2 Tablespoons chocolate, chopped, 2 Tablespoons almonds, lightly toasted and chopped
- Place egg whites, salt and cream of tarter in a large mixing bowl.4 Large egg whites, ¼ teaspoon salt, ½ teaspoon cream of tartar
- Using the whip attachment, begin mixing on medium speed. Continue mixing until the egg whites become frothy.
- Increase mixer speed to medium high and begin adding sugar slowly (one tablespoon at a time).¾ Cup granulated sugar
- Continue to mix until stiff, glossy peaks form (approximately 3 - 5 minutes). Note: a hand-mixer may take longer to reach stiff peaks. Stiff, glossy egg white peaks stand tall without collapsing and have a shiny, smooth appearance
- Place meringue in a pastry bag fitted with a ¼" round piping tip. Alternatively, cut a small hole in the piping bag.
- Pipe a 1 ½" disc of meringue onto the prepared baking sheet. Pipe an outer circle on top of the disc to form a small well.
- Spoon ½ teaspoon of the almond/chocolate mixture into the well.
- Pipe an extra swirl of meringue on top of the well, making sure it forms a pointed peak and completely seals in the almond and chocolate filling.
- Place two googly candy eyes on each ghost.36 candy googly eyes
- Bake in preheated oven for 1 ½ hours (note: the ghosts should feel dry to the touch).
- Turn off the oven. Leave ghosts in the oven for an additional hour. This allows the ghosts to continue to dry.
- Remove ghosts from the oven and place on a serving platter. Alternatively, place in an airtight container and store for up to 3 days at room temperature.
Nutrition
Calories: 51kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 45mgPotassium: 39mgFiber: 0.1gSugar: 9gVitamin A: 0.01IUCalcium: 5mgIron: 0.1mg
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