Description
Spooky Halloween “ghost meringues” dance with ethereal elegance, floating between sweet simplicity and haunting charm. Delicate white peaks swirl with ghostly grace, inviting Halloween enthusiasts to create spirited treats that delight and enchant.
Ingredients
Scale
Meringue Base:
- 4 large egg whites, at room temperature
- 1 cup (200 grams) granulated sugar
- ¼ teaspoon cream of tartar
Flavoring:
- 1 teaspoon vanilla extract
Decoration:
- Melted chocolate or black decorating gel for the faces
Instructions
- Sanitize all equipment by ensuring mixing bowl and beaters are completely grease-free and moisture-free to guarantee perfect meringue volume.
- Separate egg whites meticulously, ensuring no yolk contamination, which could prevent proper whipping of the whites.
- Whip egg whites with cream of tartar on medium speed until soft, cloud-like peaks develop, resembling gentle white waves.
- Gradually introduce sugar, one tablespoon at a time, allowing each addition to dissolve completely while continuously beating the mixture.
- Elevate mixer speed to high, transforming the mixture into a glossy, sturdy texture with peaks standing firmly upright when beaters are lifted.
- Fold vanilla extract gently into the meringue, maintaining the delicate air bubbles that provide volume and structure.
- Select a large round piping tip or prepare a plastic bag with a cleanly snipped corner for precise ghost shape formation.
- Create ghostly silhouettes on parchment-lined baking sheets by piping substantial circular bases with elongated, tapered peaks suggesting spectral movement.
- Position baking sheets in a preheated oven at 225F, allowing gentle, consistent heat to dry and solidify the delicate meringue structures.
- After one hour of baking, switch off oven, leaving meringues inside to cool gradually and prevent unexpected cracking.
- Once completely cooled, personalize each ghost using melted chocolate or black decorating gel to craft expressive, whimsical facial features.
- Store finished ghost meringues in an airtight container, maintaining their crisp texture for up to five days at room temperature.
Notes
- Whip egg whites in a spotlessly clean, grease-free bowl to ensure perfect meringue volume and stability.
- Use room temperature egg whites for faster and more stable peak formation during beating.
- Add sugar gradually to prevent grainy texture and ensure smooth, glossy meringue consistency.
- Prevent moisture absorption by storing Ghost Meringues in an airtight container with silica gel packets to maintain crispness.
- Experiment with different piping tips to create unique ghost shapes and personalities.
- Make these meringues gluten-free and naturally fat-free, perfect for health-conscious sweet lovers.
- Create dairy-free treats by avoiding chocolate decorations and using alternative face decorating methods like black royal icing.
- Troubleshoot potential meringue failures by checking humidity levels and avoiding making on rainy or very humid days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 50
- Sugar: 17 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg