BOO! Haha, these meringue ghosts are ready to entertain your Halloween party guests.
- 3 Large egg whites
- 1/2 tsp. cream of tartar
- 3/4 Cup confectioners Swerve
- 16 – 24 miniature semisweet chocolate chips or pieces semisweet chocolate
- 1/2 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 1/2-inch plain tip (or spoon into a gallon-size freezer bag, then cut off 1 corner to make a 1/2-inch-wide opening).
- Pipe meringue onto baking sheets into ghostly shapes about 1/4 to 1/2 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 1/4 to 1 1/2 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.
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: meringue ghosts