Vanilla Meringue Ghosts
By Daily SimmerCrisp and airy vanilla meringue ghosts piped into tall swirls and decorated with tiny chocolate eyes. Baked low and slow, these naturally gluten-free treats are perfect for a spooky celebration any time of the year.
Ingredients
Contains Dairy, Eggs, and Soy
Directions
- Mark step 1 done
Preheat oven to 100°C and line a large baking sheet with parchment paper.
- Mark step 2 done
In a perfectly clean, grease-free bowl, beat the large egg whites on medium speed until foamy. Add the cream of tartar (2.5ml) and beat until soft peaks form.
- Mark step 3 done
With the mixer running on medium-high speed, gradually add the caster sugar (200g) one tablespoon at a time. Continue beating until the meringue is thick, glossy, and holds stiff peaks.
- Mark step 4 done
Gently fold in the vanilla extract (5ml) using a spatula, being careful not to deflate the meringue.
- Mark step 5 done
Transfer the meringue to a piping bag fitted with a large round tip. Pipe tall, upright swirls onto the lined baking sheet, releasing pressure at the top to form a ghostly peak.
- Mark step 6 done
Bake in the preheated oven for 90 minutes. Do not open the door. Turn the oven off and leave the meringues inside to cool completely for at least 2 hours, ensuring they dry out and become fully crisp.
- Mark step 7 done
Melt the dark chocolate chips (20g) in a microwave-safe bowl in short 15-second bursts until smooth. Using a toothpick or a very fine piping tip, dot the melted chocolate onto the cooled meringues to form eyes.
- Mark step 8 done
Allow the chocolate to set completely at room temperature. Store the meringues in an airtight container at room temperature for up to 1 week.
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