Ghostly Meringue Cookies
Ghostly Meringue Cookies
Makes 24 Ghosts
Ingredients:
4 egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 teaspoon vanilla
1 cup granulated sugar
1 oz. dark chocolate, melted
Directions:
1. Preheat the oven to 350 F. Prepare a baking sheet by lining it with a piece of parchment paper.
2. Separate 4 eggs, breaking each egg into a small bowl then adding the whites to a large bowl. The small bowl step ensures that no egg shells nor egg yolk get into the egg whites.
3. With a hand or stand mixer, beat the egg whites on medium until they become foamy. Sprinkle the cream of tartar on top of the egg whites.
4. Turning the mixer to a medium speed, continue beating the egg whites until they form soft peaks. Add the vanilla and salt.
5. Gradually, add the sugar one tablespoon at a time. Continue beating until of the all sugar is incorporated and stiff peaks are formed.
6. Fill a pastry bag with the egg white mixture and pipe it onto the parchment-lined baking sheet. The meringues will keep their shape and size during baking; only a small amount of spreading will occur.
7. Bake in the 350 F oven for 20 minutes, then reduce the heat to 180 F for another 40 minutes. Turn off the oven, but allow the meringues to stay in the oven to dry for another 2 hours or overnight to cool completely.
8. Add some personality to the meringues with a small amount of melted dark chocolate. (Melt dark chocolate in the microwave for 30 seconds, stir until evenly melted). Apply dark chocolate dots for eyes and a surprised "O" shaped mouth. An edible food pen can also be used for drawing faces, as well!