These meringue ghosts are sure to charm even the ghastliest of ghouls at your next Halloween bash!
Meringues have been a low-carb dessert staple forever. I've seen the low-carb meringue recipe tweaked to add every flavor imaginable. Sweet and fluffy, what better food to make into the shape of a ghost?
However, this one might take some practice. It took me several tries before I figured out how to get my egg whites stiff enough without over beating them into a liquidy mess.
It is absolutely imperative that your bowl is clean and completely dry, as any trace amount of fat will kill the meringue. Make sure you use room temperate eggs, they separate better at room temperature. It really is worth it to let them sit out and come to room temp.
One other helpful tip I read somewhere is to separate the eggs into a bowl for the whites and a bowl for the yolks prior to adding them to your mixing bowl. This really helped me out, I don't think my eggs were separating completely on the first couple tries.
These are perfect on their own like a cookie or you can park them on top of any dessert as a festive garnish. Add them on top of a keto or low-carb brownie or stick em in a scoop of keto or low-carb ice cream. Anything you want!
You can make this meringue ghosts as early as a week ahead of time for easy party day prep!
- 3 Large egg whites
- ½ tsp. cream of tartar
- ¾ Cup confectioners Swerve
- 16 - 24 miniature semisweet chocolate chips or pieces semisweet chocolate
- ½ tsp. almond extract
- Line 2 baking sheets (each 14 by 17 in.) with parchment paper.
- In a deep bowl, with a mixer at high speed, whip egg whites and cream of tartar to a thick foam.
- Continuing to beat, add Swerve, 1 tablespoon every 30 seconds, then whip until meringue holds very stiff peaks.
- Beat in almond extract.
- Spoon meringue into a pastry bag fitted with a ½-inch plain tip (or spoon into a gallon-size freezer bag, then cut off 1 corner to make a ½-inch-wide opening).
- Pipe meringue onto baking sheets into ghostly shapes about ¼ to ½ inch thick, 2 to 4 inches wide, and 4 to 6 inches long, spacing about 2 inches apart.
- Press chocolate chips lightly into the meringue to make eyes.
- Bake in a 200° oven until meringues begin to turn pale gold and are firm to touch, 1 ¼ to 1 ½ hours; switch pan positions halfway through baking.
- Turn off heat and leave meringues in a closed oven for 1 hour.
- Slide a spatula under meringues to release.