Boo! Make these sweet and spooky ghosts as a light sweet treat or as a stunning cupcake topper for Halloween. Dried blueberries or currants create the ghosts’ eyes and mouths.
Special Diets:
Method
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together sugar and cornstarch; set aside.
Using an electric mixer, whip egg whites on medium-high speed until soft peaks form, about 3 minutes.
Continue to whip, gradually adding sugar mixture 1 tablespoon at a time, until stiff peaks form.
Beat in lemon juice.
Spoon mixture into a large piping bag or a large resealable plastic bag. Cut open tip of piping bag about 1/2 inch wide.
Pipe ghost mounds about 2 inches high onto the prepared baking sheet. Use dried blueberries and/or currants to make eyes and mouths.
Place in the oven and lower heat to 225°F. Bake for 1 hour.
Turn the oven off and prop the door open, using a wooden spoon to keep the door open if needed.
Let meringues cool completely in the oven.
Meringue ghosts will keep in an airtight container at room temperature for up to 3 days.
Nutritional Info
Serving Size
1 ghost
Calories
35
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.