120 grams egg whites about 4 eggs worth
1/2 teaspoon cream of tartar
200 grams superfine baking sugarabout 1 cup
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
black cake decorating gel
Preheat oven to 200 degrees F. Prepare a baking sheet by lining with a silpat or parchment paper.
In the bowl of a stand mixer using the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. When you think they’re done, rub a small amount in between your fingers to ensure all the sugar has dissolved. Do not over process; you want them to have a nice sheen. Beat in the vanilla and almond extract.
Use either a pastry bag fitted with a 1/2 inch plain tip, or just a plastic storage bag (which is what I used) with the corner snipped off. Transfer the meringue to the bag and, holding the bag vertically, pipe with even pressure little swirly mounds a couple of inches tall.
Bake the meringues for approximately 90 minutes or until they are dry and crisp to the touch. Turn off the oven, open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.
Once cool, use black gel for eyes and mouths.
Store in air tight container and they will keep several days at room temperature.
Makes 20-24 Meringue Ghosts.
Recipe courtesy of Self Proclaimed Foodie
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