Haley thought these looked like ghosts, Trevor thought they looked like blobs, and Paul thought they looked like mounds of poop. Lovely.
I’m going with Haley on this one.
Regardless, they’re cute, right?
And at only 15 calories per cookie, you can enjoy several without any guilt. How often do you hear that about Halloween treats?!
Halloween Ghost Meringues
Makes approx. 50 meringues
Prep time: 15 minutes
Cook time: 45 minutes
Cool time: 1 hour, or overnight
• 2 large egg whites
• pinch of salt
• 1/2 teaspoon vanilla
• 1/2 cup sugar
• red and yellow food coloring*
• 2 teaspoons mini chocolate chips
Preheat oven to 250 degrees. Line 2 cookie sheets with parchment paper.
In a medium bowl, add egg whites, salt, and vanilla. Beat with an electric mixer until soft peaks form. Continue to beat, gradually adding in the sugar, 1 tablespoon at a time. Beat until stiff glossy peaks form and sugar is dissolved, about 3 minutes. Add in the food coloring and continue to beat for another few seconds until combined.
Transfer the meringue to a Ziploc bag; cut a very small corner off and pipe out meringue onto the parchment into dollops, about the size of a quarter (they can be pretty close together, since they barely expand while baking.) Add two chocolate chips on each for the eyes.
Bake in the oven for 45 minutes, until lightly browned and dry. Turn off the heat and allow the meringues to rest in the oven with the door closed for another hour or ideally overnight, until completely cool.
Remove the meringues from parchment (they should pop right off, but if not, use a spatula.)
Store in an airtight container.
Note: for the food coloring, I used 12 drops of yellow and 4 drops of red. Adjust to get the orange hue you want!
(inspired from Taste of Home, adapted from my Maple Meringues)