As Halloween quickly approaches there’s just one question you need to ask yourself. Who doesn’t love a friendly little ghost? These little darlings are easy to make, delicious on their own, and also double as the perfect topper for a cake or cupcakes.

Yield: 18-24

Meringue Ghosts

Name: Meringue Ghosts
Yield: 18
Ingredients: 6 egg whites; 3/4 tsp . cream of tartar; 1 1/2 c. white sugar; 3/4 tsp. real vanilla extract; Helpful tools to have:; Pastry bag; Cookie sheet; Parchment paper; Skewer or toothpick; Black decorating gel

Ingredients

6 egg whites
3/4 tsp . cream of tartar
1 1/2 c. white sugar
3/4 tsp. real vanilla extract
Helpful tools to have:
Pastry bag
Cookie sheet
Parchment paper
Skewer or toothpick
Black decorating gel

Instructions

Preheat oven to 200 degrees. Mix egg whites with paddle attachment of stand mixer (or hand mixer if that's what you have), until whites are foamy. Sprinkle cream of tartar over whites and continue mixing. Add sugar and mix until stiff peaks form (meaning when you dip a spoon in and pull it out of the mixture, the peak will hold it's shape.) Add vanilla extract and mix until incorporated. Scoop meringue into a pastry bag with the tip cut off. If you don't have a pastry bag, try substituting with a plastic storage baggie with a corner snipped off. Begin piping the ghosts onto a cookie sheet covered in parchment paper.
Pipe meringue in a swirling motion. The base should be wider and taper off towards the top. These don't need to be perfect! Part of the fun is that each little ghost will have it's own shape and personality!
Bake ghosts at 200 degrees for 2 hours. After 2 hours, turn off oven and allow meringue to sit in the oven for another 30 minutes. Remove from oven and let cool completely. After ghosts are cooled, simply add two eyes with black decorating gel.