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Ghost Meringues
Crisp, melt-in-your-mouth meringue ghosts with little chocolate-chip eyes.
Ingredients
| Volume | Grams |
|---|---|
| 4 large egg whites, room temperature | 200 g |
| 1/4 tsp cream of tartar | — |
| 1 cup granulated sugar | 198 g |
| 1 tsp vanilla extract | 4.7 g |
| 2 tbsp mini chocolate chips, for eyes | 21 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 225 °F and line two baking sheets with parchment.
- Whip the egg whites and cream of tartar in a very clean bowl until foamy, then add the sugar a tablespoon at a time while whipping.
- Keep whipping until the meringue is thick, glossy and holds stiff peaks and the sugar no longer feels gritty between your fingers. Beat in the vanilla.
- Pipe tall swirls about 2 inches wide through a large round tip, pulling up to make a pointed ghost top. Press in two mini chips for eyes.
- Bake 1 1/2 hours, then turn the oven off and leave them inside 1 hour more to dry. Store airtight.
Tips
- Any trace of yolk or grease stops the whites from whipping, so use a clean metal or glass bowl.
- Humidity makes meringues sticky; bake on a dry day if you can.
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