240M Total Time
12M Prep Time
Ingredients and Directions
Preheat the oven to 200°F. Line a baking sheet with parchment paper.
Add egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites on medium speed until foamy. Add cream of tartar and continue mixing until soft peaks begin to form. Continue mixing and slowly add sugar, a tablespoon at a time. Add vanilla. Continue mixing until stiff peaks form; 8 minutes. Mixture should be smooth and not grainy.
Spoon meringue in a pastry bag fitted with a 1/2-inch circle tip. Add a bit of meringue to the underside of the parchment paper, lining the baking sheet, in each corner to prevent sliding.
Pipe meringue ghosts about 2-inches in height. Add two candy eyes and a mini chocolate chip mouth to each ghost. Bake for 1 hour and 45 minutes or until meringues are dry and crispy to the touch. Turn oven off but do not remove the meringue ghosts. Leave in cooling oven for 2 more hours to dry.
- 4 large egg whites
- 1/2 tsp. cream of tartar
- 3/4 cup extra-fine granulated sugar
- 1/2 tsp. vanilla extract
- 30 candy eyes
- 15 mini chocolate chips
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.