Ghost Meringues
Well, it’s August. With September just around the corner, I am getting really excited for fall. I’m so excited that I can no longer enjoy the summer. It’s becoming a problem because I’m usually good at living in the moment. But all I want right now is to go to a pumpkin patch, watch scary movies, go on crisp autumn walks, and peep some changing leaves. It’ll be here soon enough, but for now, I’m just going to bake myself some spooky treats to make the time go by faster. Hence: ghost meringues. These little buggers are so cute and perfect for a Halloween gathering. Let’s get started. 👻👻👻
Ingredients
4 egg whites (medium eggs)
about 1 cup of sugar
black icing gel
food scale
piping bag with plain nozzle
Recipe
Preheat the oven to 250 degrees F, or 120 degrees C. Line a baking sheet with parchment paper.
Weigh your egg whites. Write down that number and double it. This is how much sugar you need.
Measure your sugar; double check you have double the weight of sugar to egg whites.
Using a metal bowl (if you have one, no worries if not) whisk your egg whites on high speed until they are stiff and form peaks. Gradually add half the sugar a couple of tablespoons at a time, whisking in between. Your mixture should be shiny and thick while holding its shape.
Gently fold the remaining sugar into the mixture.
Spoon your meringue into the piping bag with a plain nozzle, and begin piping ghost shapes on the parchment lined baking sheet. There are many ways to do this part depending on how you want your ghosts to look. I did mine like a soft serve ice cream cone, starting with my largest circle on the bottom and spiraling my way up about 4 times, making smaller spirals each time and leaving a pointy top. The more you do it, the more you’ll get the hang of it.
Bake in the center of the oven for 1 hour. Then, turn off the oven and leave the meringues to cool inside. Once cool, remove from the oven.
Using your black icing gel, pipe on ghost faces. I kept it simple and did three dots for eyes and a mouth.
Enjoy!
I hope you give this recipe a try, and as always, let me know how it works in the comments below. Stay spooky my friends! 🎃