Meringue Ghosts

Tomorrow is Halloween so to celebrate here is a fun little recipe to whip up for the occasion. These little ghosts are dead simple to make and are a real crowd pleaser. All you need are eggs, sugar, chocolate chips & vanilla extract. I use cream of tartar to help the meringue hold, but you can also use cornstarch or a drop of vinegar. Make sure that the bowl you whisk the egg whites in is clean and completely dry, because any moisture in the bowl can lead to the whites separating. It also helps if you let the egg whites get up to room temperature before whipping. These ghosts can be made a day ahead and kept in a cool dry place, but I like them fresh out of the oven, while they are still warm and gooey.

Working time: 15 minutes, cooking time 90 minutes, Serves 8

Ingredients

1/2 cup egg whites (3 large eggs)
1/2 cup sugar
1/4 teaspoon cream of tartar
1/4 vanilla extract
1/2 cup chocolate chips

Preheat the oven to 250F
1. Let the egg whites come up to room temperature and then whisk them until the hold soft peaks.
2. Add the vanilla extract and cream of tartar and then slowly incorporate the sugar while whisking. Continue whisking until the meringue hold firm peaks.

3. Use 2 tablespoons to form the meringue into ovals and transfer to a non-stick baking tray or a cookie sheet lined with parchment paper sprayed with non-stick cooking spray. To make the ghostly shape, hold the spoon straight up over the tray and let the meringue slide off.

4. Bake the meringues for 90 minutes.
5. Let the meringues cool for 2 minutes and then poke 2 holes in each and slide in the chocolate chips for the eyes.

Happy Halloween!