Spooky Meringue Ghosts

Last year, I was invited to a Halloween party hosted by my boyfriend's childhood friends who I had never met. In short, I was going to a party with a bunch of people who I did not know, but wanted to impress. I decided that the best way to get to the hearts of a crowd of strangers was to seduce their stomaches with clever and delicious Halloween desserts. (This is not how I make friends usually). I needed something Halloween-y but that didn't look like I tried too hard, something simple to make with a big impact.

I settled on these adorable ghost meringues, which were a snap to make and a big success. Not only were they fun, easy, and economical, but they were also a huge hit.

This recipe, from joyofbaking.com uses few ingredients and can be whipped up--literally!--in a hurry. So, when you're looking for finger food for your guests this Halloween, look no further; these little ghosts will spook their way into stomachs and hearts.

The Recipe:

4 large egg whites (120 grams)

1/2 tsp cream of tartar (or 1/2 tsp white vinegar)

1 cup (200 grams) superfine sugar (if you don't have superfine sugar simply take 1 cup (200 grams) granulated white sugar and process it for about 30 seconds in a food processor)

1/2 tsp pure vanilla extract

Preheat oven to 200 degrees F and place the rack in the center of the oven. Line a baking sheet with parchment paper.

If you are lucky and have a pastry bag, fit it with a 1/2 inch plain tip. If you're doing this budget-style, take a gallon ziploc bag and cut a small hole in one of the corners. It's cheap, disposable, and you can enlarge the hole if you need to.

Use your electric mixer to beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract. You will know it is ready when it holds stiff peaks and does not feel gritty when rubbed between your fingers ("grit" is undissolved sugar).

Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper, which prevents the paper from sliding. Transfer the meringue to the pastry bag and, holding the bag perpendicular to the baking sheet, pipe 2 inch high mounds of meringue. Working in a beehive shape is best. You can also make your ghosts smaller if you like.

For eyes, you can use candy eyes, mini chocolate chips, or icing. If doing candy or chip eyes, place them in now. If doing icing, wait until cooled.

Bake the meringues for approximately 1 - 1 1/2 hours or until they are dry and crisp to the touch, but not so that they brown. Turn off the oven, open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.

The Meringue Ghosts will keep several days at room temperature--if they last, that is!



Read more: http://www.joyofbaking.com/halloweenrecipes/MeringueGhosts.html#ixzz1bZv6pkiF