It’s also a great Halloween project to do with the kids, because they can get creative with the shapes and decorations. In our house our favorite Halloween meringue cookie shapes are ghosts and bones, but the possibilities are endless.
- 1 1/2 cups of sugar
- 5 egg whites at room temperature
- 1/2 teaspoon cream of tartar
- pinch of salt
- 1 to 2 teaspoons of vanilla extract to taste
- Black gel icing
- Line two cookie sheets with parchment paper.
- Preheat oven to 220 degrees Fahrenheit.
- Beat egg whites and cream of tartar with mixer until soft peaks form, this could take from two to five minutes. I alwys use a Kitchenaid standing mixer but a hand mixer will work as well.
- Gradually add sugar while also gradually increasing the mixing speed to medium.
- Add vanilla extract and continue beating until stiff peaks form.
- Spoon the mixture into a cake or pastry piping bag with a 1/4 – 1/2 inch tip or with a plastic bag and cut off a 1/4 – 1/2 inch tip at the corner of the bag.
- Pipe a swirl to make a ghost and repeat until the cookie sheets are filled.
- Bake for one hour. Then, turn off heat and allow the cookies to sit for at least an hour. Do not open oven at any time during the baking process.
- Use black gel icing to make eyes and mouths on the ghosts.
Carefully remove cookies from parchment paper and enjoy them while they are fresh or store in an airtight container.
If you want to make meringue bones, simply pipe a 3-4 inch line and add two balls to the end of each.
Recipe yields 3-4 dozen.
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