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Try these adorable meringue ghosts for a spooky addition to your cake or cupcakes, or as a sweet treat on their own!

Meringue Ghosts

Try these adorable meringue ghosts for a spooky addition to your cake or cupcakes, or as a sweet treat on their own!

INGREDIENTS:

  • 4 large egg whites– room temperature
  • ½ teaspoon cream of tartar
  • 1 cup superfine or caster sugar.
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon Cara Cara Orange Vanilla White Balsamic
  • 1 tube store bought black decorating icing 

INSTRUCTIONS:

  • Preheat oven to 200º
  • Place the rack in the center of the oven.
  • Line a baking sheet with parchment paper.
  • Prepare a pastry bag by fitting it with a ½ inch plain tip.
  • Place the egg whites in an electric mixer.
  • Using the whisk attachment of an electric mixer and beat the egg whites on medium-low speed until foamy.
  • Add cream of tartar and continue mixing the whites until they hold soft peaks.
  • Add sugar slowly while mixing continually.
  • Beat until stiff peaks are formed.
  • Beat in the vanilla extract & balsamic
  • **To test if the meringue is done, rub a little between your thumb and finger.  If it still feels gritty then the sugar has not fully dissolved; continue beating until it feels smooth.
  • To secure the parchment paper on the cookie sheet, place a dab of meringue under each corner.
  • Spoon the meringue into the pastry bag and pipe 2-3-inch-high mounds of meringue on the parchment paper.
  • Bake meringue ghosts for 90 minutes.  They should be dry and crisp on the outside.
  • Turn off the oven, crack the oven door open and leave meringues in the oven several hours or overnight to dry.
  • Once meringues have cooled, add black decorative icing to make eyes and mouth

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