Halloween Ghost Meringues are a perfect spooky Halloween recipe! Gluten free dessert made with egg white and sugar. Easy to make meringue cookies! Perfect for your holiday party.
Preheat oven to 225°F with two racks in the lower middle and upper middle positions. Line two baking sheets with parchment paper.
In a small bowl combine the sugar, cornstarch, and salt.
Put the egg whites, vanilla extract, and cream of tartar in the bowl of a stand mixer and mix with the whisk attachment at medium low speed (3 or 4) until the eggs are foamy, about 1-2 minutes.
Increase the speed to medium high and beat until the egg whites are soft and fluffy like clouds, about 2 minutes.
Slowly pour in the sugar mixture, while the mixer is still running, over the course of 30-60 seconds. Continue beating at medium high speed until the eggs are a glossy and thick white color and hold stiff peaks (meringue does not flop over when you flip a beater upside down).
Put the meringue into a piping bag with an opening about 1/4-1/2 inch wide. (I like to use a size 12 tip which is 1/3 inch wide, but you can just cut the bag).
Pipe mounds of the meringue onto the baking sheets, pulling up slowly as you pipe to make ghost shapes.(If you do not pull the bag up as you pipe, you will end up with flat discs).
Use all of the meringue across the two baking sheets and then place in the oven.
Bake for one hour, flipping the trays around and also switching which one is on top half way through.
When done baking, turn the oven off and let the meringues cool in the oven for at least an hour.
Let the meringues cool completely before decorating. Use a cotton swab dabbed into the black food gel to dab circles on each ghost, making the eyes and mouth.
Store in an air tight container for up to 2 weeks.
Notes
Exact quantity will vary with the size of each ghost.You can also use a hand mixer following the same instructions.