Ghost Meringues

Instructions

1. 1

   Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.

2. 2

   In a clean, dry bowl, beat the egg whites on medium speed until foamy.

3. 3

   Add the cream of tartar and continue to beat until soft peaks form.

4. 4

   Gradually add the sugar, a tablespoon at a time, while continuing to beat the mixture.

5. 5

   Once all the sugar is added, increase the speed to high and beat until stiff, glossy peaks form.

6. 6

   Gently fold in the vanilla extract.

7. 7

   Transfer the meringue mixture to a piping bag fitted with a round tip.

8. 8

   Pipe ghost shapes onto the prepared baking sheet.

9. 9

   Place mini chocolate chips as eyes on each ghost.

10. 10

    Bake in the preheated oven for

11. 11

    5 to 2 hours, or until the meringues are dry and can be easily lifted off the parchment paper.

12. 12

    Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar.

13. 13

    Once cooled, store the ghost meringues in an airtight container.