These meringue ghosts are great with peak-a-boo. Now you see them, the next second, they can melt and disappear in your mouth...
Now, who is scary? The meringue ghosts or The hungry people?
(with my modification in blue)
Makes 20-24 Meringue Ghosts
4 large egg whites (120 g)
1/2 tsp cream of tartar
1 cup (200 g) superfine or caster sugar
1/2 tsp pure vanilla extract (I didn't add this)
You can find candy eyes at cake decorating stores or you can order them online at http://www.candylandcrafts.com/
Instead of candy eyes, you can use miniature chocolate chips.
(Instead of using candy eyes, I use the Americolor Gourmet Writer Food Marker Pens (black colour) for drawing the eyes after the meringues are baked.)
Preheat oven to 200°F (105°C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip (Please refer to my *note).
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract (I didn't add this).
The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to the pastry bag and, holding the bag perpendicular to the baking sheet, pipe, with even pressure, about 2 inch (5 cm) high mounds of meringue. Carefully press two candy eyes, edible silver dragees, or two miniature chocolate chips into each meringue ghost (I didn't do that).
Bake the meringues for approximately 1 - 1 1/2 hours or until they are dry and crisp to the touch. Turn off the oven, open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.
The Meringue Ghosts will keep several days at room temperature.
*Note: Using 1/4 of the recipe (containing 1 egg white) and a 0.7cm piping tip , I've piped out 45 mini meringue ghosts and bake them at 100°C fan forced for 50 min. Using the Americolor Gourmet Writer Food Marker Pens (black colour), I drew the eyes on the meringues when the "ghosts" are completed baked and cooled.
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