Ghost Meringues
1. Preheat oven to 225°. Line rimmed baking pan with parchment paper. In large bowl, whip egg whites with mixer on medium-high speed 2 minutes or until frothy. Reduce speed to medium; gradually add sugar. Add cream of tartar; increase speed to high and whip 5 minutes or until stiff peaks form.
2. Transfer egg white mixture to piping bag fitted with large, plain tip. Pipe swirls to create 12 ghost shapes on prepared pan; place chocolate chips on ghosts to make “eyes.” Bake 45 minutes or until lightly browned on top; cool 15 minutes. Makes 12 ghosts.
- 1 g Total fat
- 0 g Saturated fat
- 0 mg Cholesterol
- 18 mg Sodium
- 18 g Carbohdrates
- 0 g Fiber
- 17 g Added sugars
- 1 g Protein
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Nutritional Information
- 1 g Total fat
- 0 g Saturated fat
- 0 mg Cholesterol
- 18 mg Sodium
- 18 g Carbohdrates
- 0 g Fiber
- 17 g Added sugars
- 1 g Protein
Directions
1. Preheat oven to 225°. Line rimmed baking pan with parchment paper. In large bowl, whip egg whites with mixer on medium-high speed 2 minutes or until frothy. Reduce speed to medium; gradually add sugar. Add cream of tartar; increase speed to high and whip 5 minutes or until stiff peaks form.
2. Transfer egg white mixture to piping bag fitted with large, plain tip. Pipe swirls to create 12 ghost shapes on prepared pan; place chocolate chips on ghosts to make “eyes.” Bake 45 minutes or until lightly browned on top; cool 15 minutes. Makes 12 ghosts.