Easy Meringues – Halloween Ghosts2014-10-30
- Prep Time : 15m
- Cook Time : 1:30 h
- Ready In : 1:30 h
- 4 egg whites, room temperature
- ¼ tsp cream of tartar
- 200g caster sugar
- ½ tsp vanilla essence
- black royal icing, for the eyes
Preheat oven to 200°C. Place rack in the centre of the oven. Line a baking sheet with baking paper. Have a pastry bag fitted with a 1½ cm plain tip.
In your mixing bowl, using the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat until you get very stiff peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla.
Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper to prevent the paper from sliding.
Transfer the meringue to the pastry bag. Holding the bag perpendicular to the baking sheet, pipe with even pressure, 2 inch high mounds of meringue.
Bake the meringues for approximately 1¼ – 1½ hours or until they are dry and crisp to the touch and easily separate from the baking paper. Turn off the oven, slightly open the door, and leave the meringues in the oven to finish drying several hours, or even overnight. Use royal icing to draw on the eyes and mouth.