This simple meringue is both forgiving and versatile. It’s perfect for making these adorable ghosts and the same topping we use in our What Would Julia Do cooking class for Mini Baked Alaskas. We love this meringue because it can be prepped early and then simply re-whipped when you’re ready to use. To create the spooky sweet treats, we used a piping bag with no tip. A ziptop bag would work well, too. If you have a plain, non-fluted tip, definitely pop it in. You’ll be piping these not-so-scary ghosts like a pro!
Time: 15 min + bake time
Makes 20 ghostsRating
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Loading...| 4 large egg whites | |
| 1 cup granulated sugar | |
| 1 tsp Cream of Tartar | |
| 2 tsp Vanilla Puree |
| 1. | Heat egg whites, granulated sugar, and cream of tartar in the bowl of a stand mixer set over a saucepan of barely simmering water (do not let bowl touch water), whisking constantly, until sugar is dissolved and an instant-read thermometer registers 120°, 5–7 minutes. |
| 2. | Fit bowl onto stand mixer fitted with whisk attachment, add vanilla extract, and beat on medium-high speed until meringue forms stiff, glossy peaks, about 5 minutes. |
| 3. | Preheat oven to 275°F. Line a sheet pan with parchment and lightly spray the parchment with nonstick spray. Use a piping bag or ziptop bag to pipe the ghosts. Add candy eyes. Bake for 30 mins or until they are no longer sticky and feel hollow when tapped. |
| 4. | Allow to cool completely before removing from the pan. |
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