Light, crisp meringue ghosts with chocolate chip eyes.
Recipe
Ghost Meringue Cookies
Ingredients
- 4 egg whites
- 1 cup sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- Mini chocolate chips
Equipment
- Piping bag
- Baking sheets
- Parchment paper
- Electric mixer
Step-by-Step Instructions
- 1
Preheat the oven to 105°C.
- 2
Whip egg whites with cream of tartar until foamy.
- 3
Add sugar gradually and beat until stiff and glossy.
- 4
Fold in the vanilla.
- 5
Pipe ghost shapes onto lined trays.
- 6
Press in chocolate chip eyes and bake for 90 minutes.
- 7
Cool in the oven with the door ajar.