| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 7 hours |
| Servings |
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Ingredients
- 4 egg whites
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- 1 tablespoon vanilla extract
- 1 ¼ cup granulated sugar
- orange and black nonpareils
- mini chocolate chips
Ingredients
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Instructions
- Preheat oven to 260 degrees.
- Combine egg whites, salt, cream of tartar, and vanilla in a standing mixer fitted with a whisk attachment. Whip on medium high for about 3 minutes until soft peaks are achieved. Slowly add sugar while the whisk is whipping and switch to high for about 2 minutes until stiff peaks are formed. It should be smooth and not gritty.
- Prepare 2 cookie sheets with parchment paper. Put a tiny dollop of the meringue in each corner fastening the parchment paper to the sheet. Fill a pastry bag halfway fitted with an 807 tip. With patience and ease, pipe little ghosts filling each sheet. Refer to above notes on details of piping.
- Once all of the ghosts are piped, carefully drop black nonpariels in place of eyes. You can also use mini chocolate chips or even cover them with orange and black sprinkles.
- Bake for 25-30 mintues and then turn off the oven and let them sit overnight (or several hours). Store them in an airtight container and they'll last for several days.
Recipe Notes
My best advice is to know your oven- they're all different.
My next tip is to be extremely patient.
My last tip is that it's all about the piping pressure. I really like to use disposable piping bags.