Ghost Meringue Cookies

Ghost Meringue Cookies

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From: EatingWell.com, October 2018

These lightened-up ghostly cookies are scary cute! Serve them as is for a fun Halloween treat, or use them to top a spooky Halloween cake. When making meringues, make sure that your bowl and beaters are clean and that there is not a trace of yolk in the egg white; the smallest amount of fat will prevent the egg whites from forming meringue. Depending on the humidity in your kitchen, the baking time might vary considerably. Check to make sure your cookies are crisp throughout before removing them from the oven.

Ingredients 50 servings

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Original recipe yields 50 servings
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  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • ¼ cup semi-sweet chocolate chips

Preparation

  • Prep

  • Ready In

  1. Place egg whites in a mixing bowl. Add cream of tartar and beat with an electric mixer on medium-high speed until soft peaks form. Continue beating, while slowly adding sugar, about 1 tablespoon at a time. Beat until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.
  2. Position racks in the upper and lower thirds of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper or silicone mats. Fill a 1-quart sealable plastic bag (or a pastry bag fitted with a ½-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a ¾-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1½-inch-diameter cookies. Pipe half as much on top to resemble a snowman. Bake the cookies, switching pans from top to bottom and back to front half way through, until dry and crisp throughout, 1½ to 2½ hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes.
  3. Place the chocolate chips in a small microwave-safe bowl and microwave for 30 seconds. Stir and continue microwaving in 20 second intervals until melted and smooth. Place the melted chocolate into a sealable plastic bag. Push the chocolate down to one corner and snip off the tip of that corner to create a piping bag. Pipe dots for eyes and a larger oval for the ghostly mouth. Allow chocolate to harden before serving.
  • To make ahead: Prepare through Step 2 and store cookies in an airtight container for up to 1 week.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 17 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 0 g protein; 0 mcg folate; 0 cholesterol; 4 g sugars; 3 g added sugars; 0 vitamin A; 0 vitamin C; 0 mg calcium; 0 mg iron; 3 mg sodium; 9 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

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