Ingredients
Equipment
Method
- Preheat your oven to 200°F (95°C). Line two large baking sheets with parchment paper.
- Using an electric mixer, beat the room temperature egg whites on medium speed until frothy.
- Add the cream of tartar and continue beating on medium-high speed until the mixture becomes foamy.
- Gradually add the granulated sugar, one tablespoon at a time, while the mixer is running. Ensure sugar dissolves completely.
- Once all sugar is incorporated, add vanilla extract. Increase mixer speed to high and beat until stiff, glossy peaks form.
- Transfer the meringue mixture into a piping bag fitted with a round tip. Pipe ghost shapes about 1 to 1.5 inches tall onto the prepared baking sheets.
- Gently press two dark chocolate chips onto each meringue to form the eyes.
- Bake for 1 to 1.5 hours, or until firm to the touch. Turn off oven and leave meringues inside with the door slightly open for about an hour or overnight.
- Allow meringues to cool completely before storing in an airtight container at room temperature for up to 2 weeks.
Nutrition
Calories: 35kcalCarbohydrates: 6gProtein: 1gSodium: 10mgPotassium: 20mgSugar: 5g
Notes
For best results, ensure all equipment is completely clean and dry. Room temperature egg whites whip better.
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