Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of
the oven. Line
a baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25 cm)
In the bowl of
your electric mixer, with the whisk attachment, beat the egg whites on
low-medium speed until foamy. Add the cream of tartar and continue to beat
the whites until they hold soft peaks. Add the sugar, a little at a time,
and continue to beat until the meringue holds very stiff peaks. Beat in the
meringue is done when it holds stiff peaks and when you rub a little between
your thumb and index finger it does not feel gritty. If it feels gritty
the sugar has not fully dissolved so keep beating until it feels smooth between
placing the meringue ghosts on the cookie sheet, place a little of the meringue on the
underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer
the meringue to the pastry bag and, holding the bag perpendicular to the baking
sheet, pipe, with even pressure, about 2 inch (5 cm) high mounds of meringue.
Carefully press two candy eyes, edible silver dragees, or two miniature chocolate chips into each
Bake the meringues
for approximately 1 - 1 1/2 hours or until they are dry and crisp to the
touch. Turn off the oven, open the door, and leave the meringues in the oven to
finish drying several hours, or even overnight.
Ghosts will keep several days at room temperature.
Makes 20-24 Meringue
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Mead, Matthew. Matthew Mead's Monster Book of Halloween.
Time Inc. New York: 2009.