• Cart 0 Products - $0.00 0
  • |
  • Cart 0 Products - $0.00 0
  • My Cart - Free shipping (Consumer $60 min) (Business $600 min - with exclusions)

Ghoulish Meringue Ghosts

Ghoulish Meringue Ghosts

Product Code: R0211

Kids will love these crispy Halloween spooks!

Print Recipe PDF

INGREDIENTS

2 large eggs at room temperature (whites only)
1/4 teaspoon cream of tartar
1/2 cup sugar
1/8 teaspoon LorAnn Super-Strength Flavoring (any non-colored flavor) try peppermint or marshmallow
Black decorator's gel

DIRECTIONS

With an electric mixer, beat egg whites and cream of tartar until soft peaks form. Add flavoring. Add the sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon meringue into a large decorating bag filled with a large round tip. To shape each ghost, hold bag upright and squeeze out onto a cookie sheet lined with parchment paper. Keeping the tip buried, fill out the base and then build up the body to about 2–3 inches high.

Heat oven to 200°F. Bake for 1 hour or until firm. Turn off the oven but leave meringues inside for several hours to crisp. To make faces, use tiny dabs of color with a tube of black decorator's gel.

Makes about 2 dozen 2" ghosts or 1 dozen 3" ghosts.

Ghoulish Meringue Ghosts


Ghoulish Meringue Ghosts
By
Kids will love these crispy Halloween spooks!
Ingredients
  • 2 large eggs at room temperature (whites only)
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/8 teaspoon LorAnn Super-Strength Flavoring (any non-colored flavor) try peppermint or marshmallow
  • Black decorator's gel
1. With an electric mixer, beat egg whites and cream of tartar until soft peaks form. Add flavoring. Add the sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon meringue into a large decorating bag filled with a large round tip. To shape each ghost, hold bag upright and squeeze out onto a cookie sheet lined with parchment paper. Keeping the tip buried, fill out the base and then build up the body to about 2–3 inches high.2. Heat oven to 200°F. Bake for 1 hour or until firm. Turn off the oven but leave meringues inside for several hours to crisp. To make faces, use tiny dabs of color with a tube of black decorator's gel.
Prep time:
Cook time:
Total time:
Yield: 2-3 dozen ghosts
Average Rating:
(Based on 1 vote(s))
Rate this item:
You may also be interested in