So tomorrow is Halloween… and I felt compelled to create something fun and sweet but I’ve actually had quite a hectic week… haven’t we all? I was in two minds… lazy being the first mind! But I really felt like it was something I needed to do, because my second mind always tells me that I’ll feel better if I do it, and it was SO right!!
Yes these are ridiculously easy, I know… my Jiya, all of 8 years old, even commented on how simple they were, so she ended up piping the second batch , and had such a blast doing it, so, all you fellow troopers out there, this is one for the kids!!!
This lead me to thinking that you could even tint these with green food colouring and create mini Christmas trees!!!! YES, I AM thinking about THAT time of year already!!!!! It’s sad.. but true… and forgivable if your life is centred around food… !
So here’s the ever so easy peasy recipe… if you’re feeling rushed off your feet and you have a bunch of little ones to keep busy, this IS the one for you…
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup (200 grams) caster sugar
- 1/2 teaspoon pure vanilla extract
- mini chocolate chips for the eyes
- Preheat oven to 100 degrees C and place the rack in the center of the oven. Line a baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip.
- In the bowl of your electric mixer, with the whisk attachment, 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.
- Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
- This will prevent the paper from sliding. Transfer the meringue to the pastry bag and, holding the bag perpendicular to the baking sheet, pipe, with even pressure, about 2 inch (5 cm) high mounds of meringue. Carefully press two mini chocolate chips into each meringue ghost.
- Bake the meringues for approximately 1 hour or until they are dry and crisp to the touch. Turn off the oven, open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.
- you can store these for several days at room temperature.
- Makes 40 Meringue Ghosts
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