Meringue Ghost Cookies

meringue-ghosts
Photo by Joseph De Leo
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  • Makes 12 meringues
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    Nutritional Information

    Per Serving

    • Calories 31 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 7 mg
    • Protein 0 g
    • Carbohydrate 7 g
    • Sugar 7 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 1 mg

Heat oven to 225° F.

With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time. Scrape down the sides of the bowl to incorporate all of the sugar, then continue to beat until stiff peaks form, 5 to 8 minutes.

Line 2 baking sheets with parchment paper; place a small dab of meringue under each corner of the paper to anchor the paper to the tray.

Ingredients

  1. Check 3 large egg whites
  2. Check 1/4 teaspoon cream of tartar
  3. Check 3/4 cup sugar
  4. Check 48 mini chocolate chips

Directions

  1. Heat oven to 225° F.
  2. With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time. Scrape down the sides of the bowl to incorporate all of the sugar, then continue to beat until stiff peaks form, 5 to 8 minutes.
  3. Line 2 baking sheets with parchment paper; place a small dab of meringue under each corner of the paper to anchor the paper to the tray.
  4. Transfer the meringue to a piping bag or resealable plastic freezer bag (snip a ½-inch hole in the bag). Using a circular motion, pipe 2-inch high mounds of the meringue onto the prepared baking sheets, spacing them 1 inch apart. Add the chocolate chips to make the eyes. Bake until firm and dry, 1½ hours to 2 hours. Cool completely on the baking sheets.