Q. Why did the ghost go into the bar? A. For the Boos.
Recipe: Meringue ghosts
I usually make these but don't use a pastry cone. I just spread some meringue in an oval shape with a spoon & then using the tip of the spoon I make arms by spreading some meringue on the sides.
3 large egg whites
½ teaspoon cream of tartar
¾ cup granulated sugar
½ teaspoon vanilla extract
16 to 24 miniature semisweet chocolate chips or pieces of semisweet chocolate
Set oven for 200 degrees
• Line the cookie sheets parchment paper.
• Put the egg whites and cream of tartar into bowl and mix, with a mixer, on high speed until thick.
• Add sugar, 1/8th cup at a time at 30 second intervals, while continuing to mix. Mix until stiff peaks form.
• Mix in vanilla.
• Spoon meringue into a pastry cone with ½ inch tip or wax paper cone with ½ inch cut off the end.
• Pipe meringue onto the cookie sheets forming ¼ to ½ inch thick ghost shapes. Be creative making them 2-4 inches wide and 4-6 inches long. Keep each ghost 2 inches apart.
• Make the ghost eyes by slightly pressing the chocolate chips into the meringue shapes.
• Bake for 45 minutes and turn cookie sheets around. Continue baking for another 15 to 45 minutes or until meringue begins to turn golden.
• Turn off the oven, leave the oven door closed, and let meringue sit for 1 additional hour.
• Remove cookie sheets and transfer the Halloween ghosts to a serving dish.Read more:
Another Halloween eye-wreath tutorial