Sophia and I just whipped up our first batch of meringue ghost cookies. They were SO easy and a lot of fun to make.
Preheat the oven to 200 degrees
1 1/2 cups of sugar
7 egg whites
Extract (optional, we used 1/2 tsp. of vanilla)
Put the egg whites and sugar in a double boiler on simmer and gently whisk until the sugar is dissolved. Remove from heat and pour into mixing bowl. Beat the egg whites with a blender fitted with a whisk attachment on high for 8 minutes until very stiff. Fit a piping bag with a large, unadorned tip and fill with meringue mixture. Line 2 cookie sheets with parchment paper. Pipe the meringue onto the parchment in small swirly dollops. Bake for anywhere from one hour to two. This part depends entirely on how humid it is in your area, so you’ll have to start checking on them after the first hour. We had a lot of rain this weekend so our batch was in for an hour, forty. When they are firm to the touch and not sticky or soft, crack the oven door and let the oven come to room temperature. We decorated our ghosts using toothpicks tipped with black icing.