Meringue Ghost Cookies

Meringue Ghost Cookies

This is a little, short but sweet recipe. Halloween is always a fun time of the year to try out new and exciting recipes. They are allowed to look ugly, scary or gross as long as they taste delicious.

Meringue cookies are so light and airy yet so flavourful you need to be careful and not eat them all!

 

meringue cookies
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Meringue Ghost Cookies
Prep Time
20 mins
Cook Time
1 hrs
 

Recipe adapted from The Kitchn

Course: Dessert
Ingredients
  • 3 large egg whites
  • 3/4 cup sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • pinch of salt
Instructions
  1. Preheat oven to 215 F. Line a baking sheet with parchment paper and set aside

  2. Begin whisking the egg whites with the whisk attachment on med-low. Place the egg whites in the mixing bowl and begin whisking. Make sure your utensils and bowls are grease free and egg whites have no sign of yolks in them

  3. Add cream of tartar, vanilla and salt

  4. Increase speed to medium and start adding sugar. As the egg whites are whisked, air is incorporated. Air bubbles will start to form and the egg whites will foam. They will still be to liquid  to hold any shape. Once they begin to foam, begin adding sugar a bit at a time. 

  5. The foam and the air bubbles will start to tighten and the whites will become opaque

  6. Add the remaining sugar as the whites turn into soft peaks. Continue adding in sugar until the whites begin to form soft peaks. The white will begin to hold their shape  but will eventually slump over and melt back into the bowl

  7. Increase the speed to med-high. After the whites begin to hold shape, bump up the mixer to med-high until they hold firm peaks

  8. Firm peaks are achieved when whites hold their shape. If you pull the whisk straight out of the bowl a peak will form. At this stage, the tip of the peak will fold over onto itself.

  9. If using food colouring or additional flavouring, you should add it now. Mix in gel food colouring or other extra extracts until the whites hold stiff peaks.

  10. The stiff peak stage is what we are trying to achieve. The peaks should stand firm, nice and straight. The whites will be glossy an smooth

  11. Fold any other ingredients such as chopped nuts, chocolate etc. at this point.

  12. Get an icing tip of your choice and then fill a piping bag about halfway full with meringue

  13. Pipe out meringue by gently squeezing piping bag to push out any air bubbles. Pipe meringue kisses or ghosts, mummies, any shape you want. If you want a more rustic look, you can use a spoon instead of a piping bag

  14. Bake 60 -  90 minutes depending on the size of your meringue. When done, they should peel easily off parchment paper. Turn oven off and open door just a crack and let the meringue cool completely in oven

Recipe Notes

Do not refrigerate. Keep in closely tight plastic container on counter.

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