Meringue Ghosts

Makes about 20 ghosts
Time 2 hrs 15 min
Meringue Ghosts

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:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low SodiumLow Sodium
VegetarianVegetarian
Low FatLow Fat

Ingredients

    3/4 cupsugar
    1 1/2 teaspoonscornstarch
    3egg whites
    1 teaspoonlemon juice
    2 tablespoonsdried blueberries and/or dried currants

Exclusively for Prime members in select ZIP codes.

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

0g

Saturated Fat

0g

Cholesterol

0mg

Sodium

10mg

Total Carbohydrate

9g

Dietary Fiber

0g

Total Sugars

8g

Protein

1g

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.