Meringue Ghosts
Meringue Ghosts make the perfect easy Halloween Treat! They are nut-free for classroom Halloween parties and low calories for those watching their waistline! The outside of the meringue cookie is light, airy and crisp, while the inside is soft like a marshmallow.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 225ºF. Line a cookie sheet with parchment paper or silicon baking sheet.
Separate egg whites, being very careful not to get any shell or yolk into the bowl. (make sure the egg whites are room temperature... let sit out on counter for at least 30 minutes)
Using a hand mixer or standing mixer, beat egg whites on low speed. Add the cream of tartar, a pinch of salt, and continue to beat on medium speed until mixture is foamy. (FYI - I used my Kitchen Aid Mixer with the whisk attachment)
Turn the mixer to high speed and with the mixer running, gradually add sugar, one tablespoon at a time, until sugar is dissolved and mixture looks thick and shiny and still peaks form (see photo above - it will take approx 5-7 min).
Optional - fold in flavoring if desired
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Reviews from the Original Source
Never really tried to make the meringue ghost before but gonna try it this year
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