Trick or Treat: Ghost Meringues

Happy Halloween! Today, we’re sharing a fun recipe that’s sure to be a hit at all your Halloween festivities: spooktacular ghost meringues! Created by FD Chef Diana “Dirty” Cornell, who has been certified by the National Gourmet Institute, these meringues have few ingredients and are easy to make. If you’re looking for a dairy-free option, simply swap out regular chocolate chips for dairy-free ones. Grab a stand mixer or hand mixer, line your baking sheet with parchment paper, throw on the “Monster Mash” and have fun baking these spooktacular treats!

Ghost Meringues | By Chef Diana “Dirty” Cornell

Yield: 20 Ghost Meringues

Ingredients

3 egg whites
3/4 cup superfine sugar
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1/16 teaspoon salt
40 mini chocolate chips  (dairy-free if needed)
2 tablespoons honey or frosting  for “glue”

Equipment

Stand mixer or hand mixer, baking sheet and parchment paper.

Step-by-Step Cooking Instructions:

1. Make sure the stand mixer or hand mixer and bowls are very clean and there is no grease residue.
2. Heat oven to 215 degrees F and line a baking sheet with parchment.
3. Separate egg yolks from whites, making sure there is no yolk in the whites.
4. Begin whisking egg whites on medium, slowly adding in cream of tartar, vanilla extract and salt.
5. Egg white mixture will begin to foam. Slowly add sugar in, a small amount at a time.
6. Increase mixer speed to medium-high and continue mixing until you get firm peaks which hold their shape. Be sure the sugar is dissolved by rubbing the egg white mixture between your fingers to make sure it is no longer grainy. If it is grainy, continue mixing.
7. Once you have stiff peaks and your mixture feels smooth, you are ready to get your ghosts on the baking tray! You can use a piping bag or a spoon to dollop your ghosts. The egg white mixture will hold the form so you can shape them a bit and give them their personality. Don’t make them too big, or the center won’t cook through.
8. Place them in the oven for 60-90 minutes. When they are ready, they will come off the parchment easily and feel hollow. (You should try one to see how they taste. Chefs get that perk!) 
9. Turn off the oven and let them cool in there. Once cool,  place them in an airtight container or ziplock.
10. To decorate, use a tiny amount of honey or frosting on the back of your chocolate chips to stick onto the meringue. Make sure they are cool before decorating.

Enjoy, and Happy Halloween!