Ingredients
Meringue
Other
Instructions
Step 1
In a **heatproof bowl**, combine the *egg whites* and *sugar*. Place the bowl over a pot of simmering water, creating a Bain-Marie.
Stir constantly until the sugar is completely dissolved. This should create a smooth mixture.
Once dissolved, transfer the mixture to a mixing bowl. Add the *citric acid* and **beat** with a hand mixer or stand mixer until you reach **stiff peaks**. The meringue should be glossy and hold its shape well.
Step 2
Using a **piping bag** with a large round tip, carefully pipe ghost shapes onto a baking sheet lined with parchment paper.
Press a breadstick lightly into each ghost, securing it. This will serve as the 'handle' for your meringue lollipop.
Step 3
Preheat your oven to *200°F (approximately 93°C)*. Place the meringue ghosts inside the oven and bake for about *1.5 to 2 hours,* or until they are **dry and easily lift off** the parchment.
Step 4
These friendly little spirits are ready to delight! Enjoy crafting these with kids for some spooky fun. It's a *sweet treat* perfect for Halloween festivities!
Servings
Serve **these ghostly delights** alongside a cup of warm cocoa topped with whipped cream or marshmallows for an extra cozy touch. You'll find that the **contrast of the light, crispy meringue** with the rich, creamy cocoa is a match made in ghost heaven! ☕️
If you're feeling adventurous, pair these spooky treats with other Halloween-themed desserts like blood-red velvet cupcakes or eyeball cake pops. They’ll turn your dessert table into a delightful *spooktacular* display that delights both the eyes and the taste buds! 🎃
Equipment
Essential for mixing your egg whites and sugar. Ensure it's clean and dry for the best results.
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Whip your mixture to perfect peaks. An electric beater saves time and effort.
Used for melting sugar with egg whites. Keep the heat gentle to avoid cooking the eggs.
For baking your ghostly meringues. Make sure to line the tray well for easy removal.
![[220 Sheets] Full Sheet Pan 16 x 24 Inch Parchment Paper Baking Sheets by Baker’s Signature | Precut Silicone Coated & Unbleached – Will Not Curl or Burn – Non-Toxic & Comes in Convenient Packaging](https://1mincake.azureedge.net/affiliate/B09JNKKY2L.jpg "[220 Sheets] Full Sheet Pan 16 x 24 Inch Parchment Paper Baking Sheets by Baker’s Signature | Precut Silicone Coated & Unbleached – Will Not Curl or Burn – Non-Toxic & Comes in Convenient Packaging")
Help shape your ghostly figures precisely. Tip: Use a ziplock bag with a corner snipped off if you don't have a pastry bag.
Variations
**Gluten-Free Variation**: Great news! This recipe is naturally gluten-free, so you can enjoy these meringue ghosts without any modifications. Just make sure your decorations are also gluten-free! 🎉
**Vegan Variation**: Swap out the egg whites with aquafaba (the liquid from canned chickpeas). Use the same technique, whisking until you reach firm peaks. Replace regular sugar with a vegan-friendly variety to keep it animal-product free. Be mindful, as achieving the same stability as egg-based meringue can take a bit longer, but the result is equally spooktacular! 👻✨
Faq
- How do I know when the peaks are stiff enough?
Lift the whisk out of the bowl; if the peaks stand upright without drooping, you’ve achieved the perfect consistency.
- Why won't my meringue stiffen?
Make sure your mixing bowl and utensils are completely grease-free, as any residue can ruin the peaks.
- How can I ensure my meringues cook evenly?
Use parchment paper to line the tray and distribute the meringues evenly, avoiding overcrowding them on the sheet.
- Can I flavor my meringue ghosts?
Yes! Add a drop of vanilla or almond extract for a delicious twist. You can also dust them lightly with cocoa powder or cinnamon before baking for added flavor.
- What's the best way to store these meringues?
Store them in an airtight container at room temperature for up to two weeks. Avoid moisture to keep them crisp.
- How can I add color to the meringues?
Add a little food coloring gel during the beating stage for best results. Be careful not to add too much liquid to maintain the meringue's texture.
