Ghost Meringues
ingredients:
3 large egg whites, room temp.
3/4 cup granulated sugar
1/4 tsp cream of tartar
1/4 tsp vanilla paste
Instructions
Preheat oven to 200°F and line a baking sheet with parchment paper or a silicone sheet.
In the bowl of a stand mixer fitted with the whisk attachment, add egg whites and cream of tartar and whisk on medium speed until frothy.
Gradually add sugar about 1 tablespoon at a time and mix at medium-high speed. Beat for five minutes until soft peaks form.
Add vanilla bean paste and continue to beat the meringue until it holds stiff peaks.
Spoon meringue into a piping bag fitted with a large round tip. Pipe 2-3 inch high mounds of meringue.
Bake at 200°F for 1 hour. Then turn off the oven and allow the ghosts to continue drying in the oven for another 1-2 hours. DO NOT OPEN the oven.
Remove from oven and allow the meringues to cool completely to room temperature.
Using a black gel frosting or melted dark chocolate paint faces on your ghosts. Serve as is or on top of pudding, cake or even chocolate brownies.
