Meringue Ghost

Crunchy little ghost!

Ingredients


2 large egg whites

¼ tsp cream of tartar

½ of ¾ cup granulated sugar

¼ tsp vanilla

Candy eyes or chocolate chips

Instructions

  1. Preheat oven to 200 F, line baking tray with parchment paper.
  2. In an electric mixer, beat egg whites, cream of tartar and vanilla in medium speed until frothy
  3. Gradually add in sugar and increase the speed of the mixer to med-high speed. Beat until stiff peak about 6 mins
  4. Spoon meringue onto piping bag with round tip
  5. Pipe swirl and add candy eyes
  6. Bake in preheated oven for about 1.5 hrs or until the meringue is dry and crisp to touch
  7. Ghost will keep at room temperature for up to 3 days

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