Meringue Ghosts Recipes

MERINGUE GHOSTS

Steps:

• Heat oven to 200°F. Line 2 cookie sheets with parchment paper. In small bowl, combine egg whites and cream of tartar; beat at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until meringue is very stiff and glossy, and sugar is dissolved.
• Use disposable decorating bag or gallon-sized resealable food storage plastic bag with 1/2-inch hole cut in bottom corner. Spoon meringue into bag; twist top to partially close bag.
• Squeeze bag to pipe meringue into 4-inch ghosts on parchment paper-lined cookie sheets. Place 3 chocolate chips in each ghost for eyes and mouth. Place cookie sheets on center rack in oven.
• Bake at 200°F. for 2 hours. Cool 10 minutes or until completely cooled. Remove cookies from parchment paper.

MERINGUE BONES AND GHOSTS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
• Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
• Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
• Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
• Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

MERINGUE GHOSTS AND PUMPKINS

Steps:

• Preheat the oven to 225 degrees F.
• Whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until very foamy and almost forming soft peaks. Add the cream of tartar and salt and increase the mixer speed to medium high. Gradually add the sugar while mixing, 1 tablespoon at a time, until stiff peaks form, about 6 minutes. Mix in the vanilla extract.
• Remove 1/4 cup of the meringue to a small bowl and stir in 2 drops of green gel food coloring until fully incorporated. Transfer to a piping bag fitted with a small round tip.
• Transfer half of the remaining meringue to a piping bag fitted with a large round tip. Set aside.
• Add 4 drops of orange gel food coloring to the meringue still in the mixer bowl and mix until incorporated. Dip a toothpick or skewer into the bottle of orange gel food coloring and drag 3 or 4 lines of food coloring lengthwise along the inside of a piping bag fitted with a large open star tip, spacing the lines apart evenly. Transfer the orange meringue to this piping bag.
• Pipe a dot of meringue in each corner of a baking sheet and press a sheet of parchment paper on top, using the dots to keep it in place. Make ghosts by piping the white meringue into small mounds on the parchment, alternating pressure on the piping bag to create two or three stacked mounds for each ghost. Carefully press two mini chocolate chips, flat-side out, to make eyes for each ghost. Press another mini chocolate chip, pointy-tip up, in each of a few ghosts to make a mouth.
• Make pumpkins by piping the striped orange meringue into small mounds, making sure to hold the piping tip far enough above the baking sheet so that they have some height. Pipe leaves and stems with the green meringue on top of each pumpkin. Carefully press mini chocolate chips, pointy-tip up, into some of the pumpkins to make the eyes and a nose. Line up 4 or 5 chips the same way to make a mouth for each jack-o'-lantern.
• Bake the meringues for 1 hour, then turn off the oven and leave the meringues inside with the door closed for 2 hours 30 minutes more to fully dry out.

MERINGUE GHOSTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the sugar in a small roasting tray lined with baking parchment. Shake to level out the sugar and heat in the oven for about 5 mins until hot but not melting. This helps stabilise the egg whites and give a smooth and glossy meringue.
• Beat the egg whites with the cream of tartar using an electric mixer. Whisk slowly at first, gradually increasing the speed until the egg whites are at the stiff peak stage, about 5 mins. It's important not to over-whisk the egg whites. Remove the sugar from the oven as soon as the eggs whites are stiff.
• Reduce the oven to 110C/90C fan/gas ¼, leaving the door ajar to help it cool down quickly - the meringues need to be baked at a lower temperature.
• Turn the mixer up to full speed and start adding the sugar, one tablespoon at a time. You want the egg whites to maintain their volume as you keep adding sugar - if you see it starting to collapse, stop adding sugar and allow the mixture to stiffen and rise before adding the rest, a spoonful at a time.
• Once all the sugar has been added, keep whisking until you have a stiff and glossy mixture. It's ready to use when it holds its shape, usually about 2-5 mins after you add the last of the sugar. You should also be able to see peaks in the mixture when you remove and upturn the whisk.
• Add the pumpkin spice flavouring to your meringue if using, and gently fold it through the mixture. Do this by hand rather than in the mixer.
• Spoon your flavoured meringue into piping bags - one batch should fill two bags - shaking the mixture down to the bottom of the bag. Try to get rid of any big air bubbles you can see at this stage, but don't be too rough with the mixture.
• Cut parchment to the size of your baking trays. Cut off the bottom inch of the piping bag (about a 50p sized hole) and squeeze small dollops on to the corner of your baking trays to stick the parchment down.
• Hold the piping bag with both hands, placing one hand at the top of the bag and your other hand halfway down the bag. Hold the bag steady, about 2cm above the tray, and squeeze the bag from the top to start forming the body of your ghost. Keep the bag completely still while squeezing, using your lower hand to keep the bag steady.
• Stop squeezing once the meringue hits the tray. Lift the piping bag a tiny amount, without creating a break between the meringue on the tray and the meringue left in the piping bag. Drop the bag back down again and squeeze gently to form the top part of the ghost's body. Lift the piping bag straight up to leave a peak on the top of your ghosts' heads. This will take a bit of practice so don't worry if you don't get it right the first time, just keep going and get a feel for it! Repeat until you have piped all of your mixture - be sure to work quickly as your mixture will loosen over time. Find our tips for piping perfection below.
• Bake for about 40-50 mins until crisp on the outside and soft in the middle. Leave to cool completely on the baking trays. Once cooled, draw two big, droopy eyes and an open mouth. If you don't have an edible pen, you can gently melt 50g dark chocolate in a microwave and use a small paint brush to paint on the faces. Will keep for up to two weeks in a loosely covered container.