This Halloween, you can whip up some spooky ghosts that — through some sort of witchy magic — only need two ingredients! ...
This Halloween, you can whip up some spooky ghosts that — through some sort of witchy magic — only need two ingredients!
Meringue ghost cookies require only egg whites, sugar and a lot of whipped air to create a sweet, crispy, light dessert.on how to make these ghost cookies explains that there are different kinds of cooked meringue you could use for a nice silky texture. A Swiss meringue is like spreadable marshmallow, while is the base for mousses and buttercream frosting. Uncooked meringues also exist; in the French style, you simply whip egg whites and sugar together.
Allie Chanthorn Reinmann, the recipe creator, prefers using cooked meringues for this treat but says an uncooked French meringue batter will also do fine. She notes that cream of tartar, flavorings and some other minor additions are sometimes used in meringue recipes, but aren’t necessary for good meringue cookies.You’ll know your meringue is ready for shaping when you pull a whisk out of the batter. If stiff peaks remain, you’re good to go.
There are many ways to form your ghost cookies. You could make them so they lie down flat with whispy shapes, pipe them into fat chocolate “kisses,” or make them seem like they’re ready to fly at any moment with tall, thin bodies. The bubbly meringue mix is baked at a low temperature in the oven over an extended period of time. Leave the meringues to dry out further in the oven; allowing the ghost cookies to cool in the oven helps prevent cracks.