Creepy Ghost Meringues

Prep time
0:15
Total Time
5:00
Rating
5
2 ratings
Servings
24

Invite all the local goblins over to your house to decorate these sweet fluffy ghostly creations.

Ingredients

  • 34 cup Organic Valley Egg Whites, , room temperature (or whites from 6 extra-large eggs)
  • 1 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Licorice candy (for glasses, or ghostly bindings)
  • raisins (or currants, for eyes or shriveled ears, toes, etc...)
  • Almonds (for shoes or big ears)
  • Chocolate Chips (for eyes, buttons, or a hat)
  • cinnamon (for dusting or a \"dirty look\")

Directions

Preheat oven to 200 degrees. Line two large, heavy baking sheets with parchment paper.

In a clean, grease-free mixing bowl (a must for making meringues), combine room temperature egg whites and cream of tartar and beat with an electric mixer until soft peaks form.
Gradually add sugar, 1 tablespoon every 30 seconds or so until meringue holds very stiff peaks. Beat in vanilla gradually as well.

Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip or spoon into a gallon-size heavy plastic food storage bag, then cut off one corner to make a 1/2-inch wide opening.

Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches wide and 5 inches high. Space ghosts about 2 inches apart.
Press almonds, licorice, raisins/currants into ghost as decorations. Chocolate chip decorations need to wait, as they may melt.

Bake until meringues begin to turn pale gold and are firm to the touch, about 1-1/4 to 1-1/2 hours, reposition baking sheets halfway through the baking time.
Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly.
When just barely warm, slip each ghost into a plastic decorative bag and tie with a fun halloween ribbon. If supplying these treats to a group, store in an airtight tin.

Serving Suggestions

Serve with a tall glass of Organic Valley Milk.

My Cookbook

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Comments

Rebecca from Saint Paul, MN on October 24th, 2013
These went quickly using a large stand mixer, and turned out really well. I baked them for half an hour longer before shutting off our oven, as they were still a bit soft to the touch after the first hour and a half.

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