Ghost Meringue
Ghost Meringue – the most amazing and cutest cookies for Halloween, sure to please both kids & adults with its great taste.
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cups white sugar
- 3 egg whites
- black icing
Instructions
- 1
Preheat the oven to 225°F (107°C). Line a large baking sheet with parchment paper; set aside.
- 2
In a stand mixer with the wire whisk attachment, beat the egg whites until frothy. Slowly add the sugar and continue beating until stiff peaks form.
- 3
Fill a piping bag with the meringue batter and cut a 1/2 inch (1 cm) opening at the end of the bag. Pipe 12 cone-shaped meringues on the baking sheet.
- 4
Bake for 1½ hours; then turn off the oven and allow the meringues to sit in the oven for another 30 minutes to dry out. Transfer the meringues to a rack to cool.
- 5
Once cooled, use a toothpick to create circular eyes and mouths with the black icing.