Instructions

1. 1

   Begin by setting your oven temperature to 200°F.

2. 2

   Position the oven rack in the middle section of the oven.

3. 3

   Prepare a baking sheet by lining it with parchment paper.

4. 4

   Get a pastry bag ready, outfitted with a 1/2 inch plain piping tip.

5. 5

   In a mixing bowl, using the whisk attachment, start beating the egg whites on a low to medium speed until they become frothy.

6. 6

   Introduce the cream of tartar and continue whisking until very stiff peaks form.

7. 7

   Incorporate the vanilla extract into the mixture.

8. 8

   Gradually add the sugar, bit by bit, while continuing to whisk until the meringue achieves very stiff peaks.

9. 9

   Mix in the vanilla extract once more.

10. 10

    Important note: The meringue is ready when it forms stiff peaks and feels smooth when rubbed between your thumb and index finger. If you detect any grittiness, continue to whisk until it becomes silky.

11. 11

    Before placing the meringue shapes onto the baking sheet, dab a small amount of meringue at each corner of the parchment paper to keep it from shifting.

12. 12

    Fill the pastry bag with the meringue mixture.

13. 13

    Position the bag upright above the baking sheet and pipe with consistent pressure to create mounds of meringue that are about 2 inches tall.

14. 14

    Gently press two miniature chocolate chips into each meringue for the eyes, and add a third chip for the mouth.

15. 15

    Bake the meringue creations for roughly 1 1/4 to 1 1/2 hours, or until they are thoroughly dry and crisp to the touch, and can be easily lifted from the parchment paper.

16. 16

    Once baking is complete, turn off the oven, crack the door slightly, and allow the meringues to remain in the oven to finish drying for several hours or even overnight.

Nutrition Information

Notes & Tips

• *Smart Points does not include the eyes.
• Keeps for several days at room temperature. Makes 36 Meringue Ghosts
• Modified From Joy of Baking.