difficulty Moderate
equipment
  • Baking sheet
  • Parchment paper
  • Electric mixer
  • Oven
author Najwa Kronfel
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  3/4 cup 3/4 cup sugar  
  1. preheat the oven to 200 f. line 2 large baking sheets with parchment paper and set aside.
  2. in a electric mixer fitted with the whisk attachment on medium speed, beat the egg whites and salt until frothy, about 1 minute.
  3. add the cream of tartar and the vanilla. gradually add the sugar, one tablespoon at a time.
  4. increase the speed to high and beat until stiff peaks form.
  5. transfer the meringue to a pastry bag fitted 1/2-inch round tip.
  6. pipe the ghost into the prepared baking sheets.
  7. i held the bag upright and squeeze the meringue, making a wide base then a smaller center and then a tip.
  8. bake the meringues ghosts for one hour. 9. turn off the oven but let the meringues dry inside the oven with door closed for another hour.
  9. let them cool completely before decorating it.
  2 whole 2 whole egg whites (room temperature)  
  1/8 tsp 1/8 tsp cream of tartar  
  1 tsp 1 tsp pure vanilla extract  
    pinch of salt  
    chocolate frosting to decorate