Ghost Meringue Cookies
Cute little Ghost Meringue Cookies for Halloween! They're light, crisp, not overly sweet, and easier to make than you might think. Great for parties!
Servings: 30 meringue cookies
Ingredients
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon almond extract (or vanilla extract)
- 1 cup granulated sugar
- 60 candy eyes
Instructions
- Preheat oven to 225F. Line 2 cookie sheets with parchment paper.
- In a medium bowl, add egg whites, cream of tartar, salt, and almond extract. Beat with an electric mixer until frothy and 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 2-3 minutes.
- Transfer the meringue to piping bag fitted with a large open round tip or a Ziploc bag with one end snipped off; pipe out meringue onto the parchment into dollops a little bigger than the width of a quarter, 1 inch apart.
- Carefully place candy eyes on each "ghost" before baking.
- Bake in the oven for 1 hour until dry, but not at all brown. Turn off the heat and allow the meringues to rest in the oven with the door closed for another couple of hours until completely cool.
- Remove the meringues from parchment (they should pop right off, but if not, use a spatula) and enjoy!
Nutrition
Calories: 28kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 0.03g | Sodium: 17mg | Potassium: 16mg | Sugar: 7g | Calcium: 0.4mg | Iron: 0.01mg