This fun little Ghost Meringues are a deliciously crunchy, sweet cookie treat or decoration for Halloween goodies! Use candy eyes or mini chocolate chips to decorate these cute little guys!
Please note, this recipe is for a Convection Microwave.
Ingredients
Egg whites — 2 pcs
Icing sugar — 300 g
Cream of Tartar
— 1/4 tsp
Vanilla Essence
— 1 tsp
Citric acid - a little bit
Ghost Candy Eyes
Piping Bag
Baking Paper
Instructions
Carefully separate the egg yolks and whites. Getting any egg yolk into the egg whites can make it difficult, if not impossible, to achieve the stiff peaks you need for meringue ghosts.
Beat the room temperature egg whites in a large bowl until frothy. This can be done with a hand mixer, but I find it's much easier to make the meringues with a stand mixer using the whisk attachment.
Add the cream of tartar and beat again until the egg whites start to form soft peaks. That just means that if you lift the beaters or whisk attachment out of the bowl the egg whites slump over rather than holding their shape.
Gradually add the sugar a little at a time while beating. Continue to beat the egg whites until they get nice and thick and glossy and start to hold stiff peaks. This whole process typically takes 5-10 minutes, so don't rush adding the sugar too quickly.
Add the vanilla extract and citric acid and mix just until combined.
Transfer the meringue to a large piping bag fitted with a large round tip or use a gallon-size Ziploc bag with one corner snipped off. Pipe mound of meringue onto a baking sheet lined with baking paper, spacing them an inch or two apart. Hold the tip close to the baking paper and apply steady pressure to squeeze out meringue. Slowly lift the piping bag while continuing to squeeze to get some height to your ghosts, then pull away at the top leaving pointy tips.
Decorate each ghost with candy eyes before baking while the meringue is sticky. Or wait to decorate after baking if you plan to use melted chocolate or black icing for the eyes.
Bake for 60 minutes at 105 degrees C. Then turn off the oven but leave the meringues in and the microwave door closed. Let them cool slowly for 1 hour before removing to finish cooling. This dries out the meringues so they are crunchy instead of chewy.
Disclaimer: All microwaves are different so cooking times may vary.
