Meringue Ghost Cookies

I make meringue cookies for pretty much all different sorts of holidays and celebrations. They are extremely simple and versatile to make for any party or gift giving. Here’s a recipe that is perfect for Halloween. Grown-ups and kids love them since they aren’t too sweet but have a nice crunchy texture. Plus bonus, the cookies don’t have to be perfectly matching, each little dip and bend gives each ghosts some personality. Enjoy and have fun!

Meringue Ghosts

Meringue Ghosts

Meringue Ghosts


 

Meringue Ghosts
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Ingredients
  1. 4 Egg Whites (Room Temp.)
  2. A Pinch of Salt
  3. 1/2 tsp Cream of Tartar
  4. 1 Cup Fine Sugar
  5. 1/2 tsp Vanilla Extract
  6. Food Safe Edible Markers or Black Royal Icing
  7. Lemon Juice or Vinegar
Instructions
  1. Preheat oven to 200F and line a cookie sheet with parchment paper.
  2. Clean your mixing bowl and whisk attachment with either lemon juice or vinegar. Simply wipe them down to get ride of any residual grease. Any grease will hinder the amount volume you will get from the egg whites.
  3. With a electric mixer whip the 4 eggs whites and a pinch of salt on low until its gets foamy, then add Cream of Tartar.
  4. Continue whipping on medium speed until you get soft peaks, then slowly add the fine sugar, a tablespoon at a time.
  5. Once you start getting stiff peaks add the Vanilla Extract.
  6. Continue whipping until your meringue creates stiff peak and has a shiny gloss finish.
  7. To ensure all sugar are dissolved, take a pinch and rub your fingers together and see if the meringue to still grainy, if so continue until for a few more minutes.
  8. Once your meringue is done, place it inside a a large piping bag with a large round tip. Tip size can range from 1/2 inch to 1-1/2 inches depending what size you would like your ghosts.
  9. Once your bag is filled, place a dab of meringue on the bottom corner of the parchment paper to stabilize the parchment paper, prevent it from sliding as you make your cookies.
  10. Then start piping mounds of meringue on the cookie sheet. Choose a size between 1.5-3 inches tall so baking time will be even. Try to create three layers within the mound and then top with a cute swirl on the top. This can be achieved by adjusting piping pressure.
  11. Place cookie sheet into the oven at the second lowest oven rack position, (to decrease chances of your cookies browning), for about 1-2 hours. The cooking time will depend on your cookie sizes and the humidity of your area for that day. Time may vary each time you make meringue but start with 1 hour and add more time as needed. The cookies are done in a heated oven when the outside is crisp and can easily come off the parchment paper when you lift it. Once that is achieved turn off the oven, open the door slightly and let the cookies cool off slowly for a few hours or overnight.
  12. After a few hours later or the next day use your edible food marker or royal icing to create faces. Eat as is or add to cakes and cupcakes.
  13. Cookies will keep for 3 days in air tight container at room temperature.
Notes
  1. I prefer making these cookies at night time and leaving them in the non heated oven overnight to finish cooking.
  2. If you don't have fine sugar just place your granulated sugar in a blender or food processor for about 20-30 seconds. Don't over do it, you want fine sugar not powder sugar.
  3. Alternatively to edible markers or royal icing if you meringue ghost are big enough you can attach mini candy eyes to them prior to baking.
Adapted from The Joy of Cooking and Cupcake Jemma
Adapted from The Joy of Cooking and Cupcake Jemma
Bliss Theory http://blisstheory.com/

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