Ingredients
Equipment
Method
- Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved. Stir in the vanilla extract.
- Transfer the meringue to a piping bag fitted with a round tip. Pipe ghost shapes onto the prepared baking sheets, about 1.5 inches tall.
- Bake for 60 minutes, or until the meringues are dry to the touch and lift easily off the parchment paper. Turn off the oven, crack the door open slightly, and let the meringues cool completely in the oven for at least 1 hour.
- Once cooled, use a small amount of melted chocolate and a toothpick or a fine piping tip to draw eyes and a mouth on each ghost.
Notes
Store the finished meringue cookies in an airtight container at room temperature. They can be stored for up to a week.