Have you ever seen meringue on top of a pie after it has been baked? Remember how it was browned in spots? While that is a good look for meringue on a pie, it will just make your ghosts look dirty! Meringue can go from perfect to charcoal in the blink of an eye, so keep a close watch on your oven and be ready to snatch the pan out of there in an instant.

Give some thought to how you want to display these on your Halloween table. While they would look cute if they were all on one tray or in one bowl, it might be more interesting to create little groupings of 3 or 4 and scatter them strategically around the table, peeking out around other dishes.

 

INGREDIENTS

4 Egg Whites

½ tsp of Cream of Tartar

1 cup of Sugar

Black Decorating Icing Gel

 

INSTRUCTIONS

Preheat oven to 225 degrees.

Using an electric mixer, whip the egg whites for a few minutes on high speed until they become frothy (you will see lots of little bubbles). Next, add your sugar in small amounts. Finally, mix in the cream of tartar. Continue to whip the mixture until it gets stiff (meaning that it holds a shape when stopped).

Prepare your baking sheet with a layer of foil covered with non-stick spray.

Place the meringue mixture into an icing bag. Using your icing bag and a large round icing tip, continually press the meringue mixture directly down onto the foil. Press down and lift up to create layered stacks for each ghost (release the pressure just a tiny bit, pulling up on your frosting bag at the same time in between each layer).

Bake them for about 45 minutes or until the tops become a little brown.

Once they are completely cooled, they will harden and be ready to decorate with black gel frosting! Add eyes and mouths to your ghost (or create silly faces!).

Store in an air tight container.

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Quick Tip:  For better control when applying the black gel frosting to make the ghost faces, use a toothpick.

Recipe and image courtesy of Kelly at Smart School House