Dessert & Baked Goods » Ghost Meringues
Maria Collins pipes sweet meringue treats into adorable ghost shapes. We especially love their anise eyes! You don't need to be an expert to create these spooky guys, so don't stress over using a piping bag - perfection is not the goal. Have fun and enjoy the varying shapes that result. For extra flavor, add a touch of vanilla or, for grown-ups, a bit of anise-flavored absinthe, anisette or Herbsaint liqueur.
Print Recipe
Makes 30-36 Ghosts
Ingredients
- 3 egg whites, room temperature
- pinch of salt
- ¼ cup powdered sugar
- ½ cup granulated sugar
- anise seeds for ghost "eyes"
Optional
- ½ tsp absinthe liqueur (for grown-ups only) or vanilla extract
Special Equipment
- stand mixer with whisk attachment
- parchment paper or silicone baking mat
- baking sheet
- pastry bag (or zip-lock freezer bag)
- baking tweezers
How-to
- Preheat oven to 200º
- In a stand mixer with whisk attachment, add egg whites and salt. (If using - add absinthe liquor or vanilla at this stage.) Whip on low until the top starts to develop small bubbles, about 1 minute
- In a medium bowl, whisk together powdered and granulated sugars, increase mixer speed to high and beat about 45 seconds
- Pour mixed sugars into egg whites in a steady stream. Beat about 45 seconds, stop mixer to scrape down sides, then whip on high until stiff peaks form
- Transfer mixture into pastry bag (without tip), or a zip-lock freezer bag (cut the tip after it is filled)
- On a parchment or a silicone baking liner on a baking sheet, pipe ghost shapes as 3 stacked mounds (imperfections = personality!)
- Carefully, with baking tweezers or fingers, place anise seeds as eyes on each ghost
- Bake 1 hour, turn the oven off, and leave another 1-3 hours as the oven cools or until stiff to the touch. If it is humid, transfer immediately to an air-tight container
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