Meringue Ghosts Recipe

Name: Meringue Ghosts
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 24 servings
Ingredients: 2 egg whites; 1/8 teaspoon cream of tartar; 1/2 cup sugar; 1/4 teaspoon vanilla extract; 1 teaspoon miniature semisweet chocolate chips

Ingredients

2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1/4 teaspoon vanilla extract
1 teaspoon miniature semisweet chocolate chips

PREP TIME 20m	COOK TIME 2h	TOTAL TIME 2h20m
YIELD 24 servings

Instructions

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.