Anyone who knows me, knows that I LOVE Halloween. I’ve been known to gasp and admonish those who claim to “hate Halloween.” These were something my mom used to make for us, possibly lifted from an old issue of Good Housekeeping. They’re easy to make and always a hit with kids of all ages.
Plus, you can put your ghosts in secret hiding places for surprise snack attacks. - Mary Edinger, Pastry Chef at The Table
Spooky Ghost Meringues
4 large egg whites
1 cup white sugar
1 teaspoon cream of tartar
Mini chocolate chips
Preheat oven to 225*F
Whip egg whites and cream of tartar in stand mixer until frothy.
Gradually stream in sugar and whip on high until you have stiff peaks.
4. Using a pastry bag fitted with a round tip, pipe 'hershey-kiss’ shapes onto a parchment-lined baking sheet. Dot with chocolate chip "eyes" and "mouth". Bake for approximately 1 hour. Baking time depends on the size of your ghosts: I piped mine about the diameter of a quarter and they were perfect in 1 hour. Turn off oven and let the meringues sit for another hour.
Meringues will keep for about a week in an air tight container if it is not humid out.
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