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Spooky meringue ghosts… revisited

October 24, 2010

Busy day carving pumpkins and all, but I wanted to share this treat from last Halloween again.
They’re fun and easy, and I bet you have everything you need to make them in your pantry right now.

(Post originally published one year ago.)

Spooky Ghost Meringues

Okay, so maybe spooky isn’t exactly the right word for these little ghosts.  There just isn’t a good ghoulish word for cute.  My Claudia is finally on the tail end of this rotten flu and is fever-free, and we’re both feeling stir crazy, so I thought I’d get into the kitchen today and keep us busy.

I’ve never worked much with meringue, so I wasn’t terribly sure how these ghosts would turn out, but I think they’re pretty good for a first-timer.  I wish I’d have had mini chocolate chips or black confetti sprinkles or something to use as eyes.  All I had that was the right shape were these pastel colors.  I also have no clue why my little ghosts look like they’ve come from the “old ghosts home.”  They are sooo wrinkled.  What’s up with that?  What’d I do?

I jazzed the flavor of my meringues up a smidge by adding some of my new chocolate extract.  We also dipped the bottoms (or their butts, according to my precious daughter) in some melted dark chocolate.  This was a much easier treat than I ever expected it to be.  The kitchenaid mixer was awesome and did all the work while Claudia and I watched.  The piping was a breeze too.  The hard part was waiting for them to bake.  It takes quite a while and we aren’t very patient when it comes to our baked goodies, but we managed to occupy ourselves with several episodes of Scooby-Doo.  Whatever it takes to get us through the day.  {shrug}

(If you feel overwhelmed by the idea of working with meringue, I suggest checking out the original post from 101 Cookbooks, because the author offers lots of good tips that came in handy.)

Recipe:  Spooky Ghost Meringues

(adapted from 101 Cookbooks)

2 egg whites, room temperature  (Room temperature will help you get the most volume.)

pinch of salt

pinch of cream of tartar

3/4 c. powdered sugar, sifted

1/4 tsp. chocolate extract, optional

tiny candies for eyes

1 dark chocolate candy bar, melted for dipping, optional

Preheat oven to 200 degrees and place oven rack in middle position.  Line baking sheet with Silpat or parchment paper.  Be sure that your mixing bowl and whisk attachment are clean and free from any grease or water.

Place egg whites, salt, cream of tartar, and chocolate extract in the bowl of your electric mixer.  Start whisking eggs at medium high speed.  When the whites are frothy and have increased in volume, start sprinkling sugar in a bit at a time, leaving the mixer on the entire time.  Whisking will take about 15-20 minutes.  Once the whisk is leaving a definitive trail in the meringue, start slowing the mixer speed down.  When you can lift the whisk and leave a stiff structured peak, you’re done.

Gently fill a pastry bag fitted with a large round tip (or snip the corner off a ziploc bag), using a spatula.  Pipe 12 ghost shapes on your prepared baking sheet.  Press small candies in for eyes.

Place the meringues in the oven for one hour.  After an hour, open the oven door an inch or two and cook for another 30 minutes.  Ghosts should not be gummy or wobbly after this point.  Turn off the oven and let meringues come to room temperature.

Melt chocolate and dip bottoms of ghosts into chocolate.  Return to baking sheet and place in refrigerator to set chocolate.  Store in airtight container.

13 Comments leave one →
  1. October 24, 2010 5:03 pm

    I’m having a hard time viewing the pictures on your blog, but I can see them through Google reader, not sure what’s up with that.

    Anyway, these are spook-tacular! That’s a cute ghoulish name, right?

    They’re little geriatric ghosts. ha ha!

  2. October 24, 2010 6:57 pm

    I remember these guys! Very cute.

  3. October 24, 2010 11:12 pm

    Your pics are bit ghostly (hee hee). We don’t celebrate Halloween here but cute idea.
    :-) Mandy

  4. October 25, 2010 8:06 am

    These little dudes are so cute! We’ll be making them this week!

  5. October 25, 2010 8:56 am

    I love these! They are so cute. I love this time of the year!

  6. October 25, 2010 9:26 am

    Gotta agree with you, these ghosts are adorable! Not scary, but that is OK. I would love to recreate this treat for Halloween! xo

  7. October 25, 2010 10:13 am

    Baaaahaaahaaa, old, wrinkly ghosts! That is funny. You’re never too old to haunt, I guess. That type of meringue tends to look a little curdly when piped. You could try a swiss meringue (google for the how), which is heated before it’s piped and makes a smoother looking blob.

  8. ezsrecipes permalink
    October 27, 2010 8:39 am

    These are SO freaking cute. Love them! I won’t have the time to make this for this Halloween but maybe I will bookmark this for next Halloween. SO freaking cute. Seriously. Did you happen to see the Graveyard Cupcakes that I posted over the weekend? I love Halloween stuff, so much fun!

  9. October 28, 2010 12:15 pm

    So cute!

  10. October 29, 2010 11:42 am

    Adorable. What a great Halloween idea!

  11. October 29, 2010 4:40 pm

    These could not be any cuter. Hope you have a happy Halloween :)

  12. jessee permalink
    September 13, 2012 4:10 am

    you can use lemon juice instead of cream of tartar 2x as much as your extract


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