Ingredients
Equipment
Method
Step 1: Prepare Your Oven and Equipment
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone mat to ensure your meringues don’t stick. Gather all your ingredients and equipment to keep the process smooth.
Step 2: Whip the Egg Whites
- In a clean mixing bowl, add the 3 large egg whites and 1/4 teaspoon of cream of tartar. Using an electric mixer, start beating on medium speed until the mixture becomes frothy. This usually takes about 1 to 2 minutes.
Step 3: Add Sugar Gradually
- Slowly add the 3/4 cup of granulated sugar, one tablespoon at a time, while continuing to beat on high speed. This slow addition allows the sugar to dissolve completely, creating stiff, glossy peaks. Beat for about 5 to 7 minutes until the meringue holds firm peaks and looks shiny.
Step 4: Flavor with Vanilla
- Gently mix in 1 teaspoon of vanilla extract, ensuring it’s evenly distributed without deflating the meringue.
Step 5: Pipe the Ghost Shapes
- Transfer the meringue to your piping bag fitted with a round tip. Pipe ghost shapes onto the prepared baking sheet by squeezing out a dollop and gently pulling the tip upward to form a small peak for the head. Space them about 1 inch apart to avoid sticking.
Step 6: Add Chocolate Eyes
- Place two semi-sweet chocolate chips on each ghost for eyes, gently pressing them into the meringue to secure.
Step 7: Bake Low and Slow
- Bake the meringues at 225°F (110°C) for 1 hour and 15 minutes. After baking, turn off the oven and let the meringues sit inside for an additional hour to dry out completely. This step ensures they become crisp and won’t be chewy.
Step 8: Cool and Store
- Remove from the oven and carefully peel the ghosts off the parchment. Let them cool completely on a wire rack before serving or storing.
Notes
- Use fresh eggs or pasteurized egg whites for best volume and texture.
- Store meringues in an airtight container at room temperature for up to one week to maintain crispness.
- Substitute cream of tartar with lemon juice or white vinegar if unavailable.
- Try different chocolate types or gel food coloring for fun variations.