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Photo: William Dickey Photo by: Photo: William Dickey

White Meringue Ghosts

Meringue cookies make delicious and festive Halloween ornaments on a central tablescape. Use licorice string as a loop if you plan to hang the spooky treats.

Southern Living OCTOBER 1999

  • Yield: 16 meringues

Ingredients

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 teaspoon almond extract
  • 1 tablespoon semisweet chocolate mini morsels
  • String licorice (optional)

Preparation

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add extract; beat until blended.

Spoon mixture into a zip-top plastic bag; snip a small hole in 1 corner, and pipe mixture into ghostly shapes on parchment paper-lined baking sheets. Add mini morsels for eyes. If desired, cut licorice into 2-inch pieces. Firmly pinch ends together. Insert 1 in top of each ghost for a hanger.

Bake at 200° for 2 hours. Turn oven off, and let meringues stand in closed oven with light on 8 hours.

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White Meringue Ghosts recipe

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