Meringue Ghost & Bones
Preheat the oven to 225(f) degrees. Line two baking sheets with parchment paper & set aside. In a clean glass bowl whisk egg whites to soft peaks. Very gradually add the sugar, followed by the lemon juice. Whisk to stiff peaks.
Ingredients
- 6 large egg whites
- 1 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 4 teaspoons Fleischmann's Cornstarch
- Melted chocolate, to finish
- Cocoa powder, for dusting bones (optional)
Method
Preheat the oven to 225(f) degrees. Line two baking sheets with parchment paper & set aside.
In a clean glass bowl whisk egg whites to soft peaks. Very gradually add the sugar, followed by the lemon juice. Whisk to stiff peaks.
Add the vanilla & cornstarch. Whisk until incorporated.
Carefully transfer meringue to a piping bag fitted with a round piping tip.
Pipe into dollops for ghosts & bones. Bake for 1 1/2 hour, do not peak during this time. Turn oven off & let stand for an additional 30 minutes.
Finish the ghost with melted chocolate eyes & mouth. Dust the bones with cocoa powder if desired.
