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Ghostly Meringues

These ghostly meringues are delicate, crisp treats with a whisper of sweetness and a hauntingly white appearance. Made by whipping egg whites with sugar until glossy peaks form, then shaping and baking them until dry and airy, they resemble ethereal, hollow shells that crack softly when touched.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 8
Course: Main Course
Cuisine: French
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 3 egg whites preferably fresh and at room temperature
  • 150 g caster sugar superfine sugar works best
  • 1/4 teaspoon cream of tartar can substitute with a splash of lemon juice
  • 1 teaspoon vanilla extract optional for flavor
  • cocoa powder or cinnamon dusting (optional) for a smoky ghostly effect

Equipment

  • Electric mixer
  • Piping bag
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper to prevent sticking.
  2. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form, about 3 minutes. You'll notice the whites turning frothy and holding their shape at the tips.
  3. Sprinkle in the cream of tartar and continue beating until the whites are glossy and hold stiff peaks, about 7-8 minutes. The mixture should be shiny and stand upright when you lift the beaters.
  4. Gradually add the caster sugar, one spoonful at a time, while beating on high speed. Listen for the sugar dissolving completely and the mixture becoming silky and smooth.
  5. Once all the sugar is incorporated, beat for another minute to ensure everything is well combined and the meringue is glossy.
  6. Transfer the meringue to a piping bag fitted with a large star or round tip, or simply use a spoon to dollop small, ghostly shapes onto your prepared baking sheet, leaving space between each.
  7. Bake the meringues in the preheated oven for 1 hour. After baking, turn off the oven and let them sit inside for an additional hour to dry out thoroughly.
  8. Remove the baking sheet from the oven and transfer the meringues to a cooling rack. Let them cool completely until crisp and fragile.
  9. If desired, lightly dust the ghostly meringues with cocoa powder or cinnamon to add a mysterious, smoky effect.
  10. Enjoy these airy, crunchy treats that crack softly with each bite, leaving behind a whisper of sweetness and a ghostly white finish.

Notes

Ensure no yolk contaminates the egg whites for the best volume. Drying the meringues slowly in a low oven guarantees their crisp, ghostly texture.