Halloween is this week, so I saw it fitting to make some cute ghosts out of meringue. They’re super cute and a breeze to make. I used a French meringue, which is when fine sugar is beaten into room temperature egg whites until it forms stiff peaks.
You’ll know you reached stiff peaks when all of the sugar has been incorporated and the eggs are thick, smooth and glossy. To check, lift the whisk from the bowl and the peaks should hold their shape.
I recommend you purchase the black icing from your local baking supplies or grocery store. Use black icing sparingly, because black colouring tends to change the flavour of the icing. I use the Wilton Decorating Icing, it comes in a tube and you can easily attach the icing tip. You don’t have to worry about black food colouring all over your hands and what to do with the leftovers.
The recipe is below, have a Happy Halloween everyone!
4 large egg whites
¼ tsp cream of tartar
1 cup of superfine sugar
1 tsp vanilla extract
- Preheat the oven to 200 F
- In an electric mixer, whisk the egg white and cream of tartar, on medium speed until soft peaks form. (These should be peaks that are thin, and flexible).
- Gradually add the superfine sugar, about a tablespoon at a time, whisking on high speed. After you’ve added the sugar, add the vanilla while the eggs are beating, and whisk until the meringue has stiff peaks.
- On an ungreased baking sheet lined with parchment paper, pipe the meringues with a size 12A tip in a spiral motion upwards, so they resemble ghosts. Pipe them about 1 inch apart.
- Place in the oven for 90 minutes.
- Once cooled, using a size 4 tip, pipe black icing to make eyes and a mouth on each meringue.
Makes approximately 20 ghost meringues