Ghostly Vanilla Meringue Cookies

Serves: Ten | Prep: 1 hr, 20 min | Cook: 60 min

Ingredients:

Vanilla Cupcakes:
4 egg whites, room temperature
1 tsp cream of tartar
1/8 tsp salt
1 cup sugar
2 tsp vanilla paste
black gel pen

Directions:
Preheat the oven to 225F/105C. Line 2–3 baking sheets with baking paper.

In a mixing bowl fitted with a whisk attachment, whisk the egg whites, cream of tartar, and salt on high speed for about 1 minute, until foamy. With the mixer still on high, slowly add the sugar and continue whisking for 5–7 minutes, until the mixture is thick, shiny, and forms stiff peaks. Gently fold in the vanilla.

Spoon the meringue into a piping bag fitted with a large round tip. Hold the bag perpendicular to the baking sheet and, using slow, even pressure, pipe mounds about 2 inches high. Space them about 1-inch apart, as the meringues won’t spread. Bake for 1 hour, then turn off the oven and leave the meringues inside with the door closed for 1–2 hours, until the oven has completely cooled. Once cooled completely, use a gel food pen to draw ghost faces on the meringues. Store in an airtight container.

More Delicious Recipes:
Sponge Cake with Vanilla Cream and Summer Berries
Vanilla Custard
Vanilla Bean Whipped Cream
Vanilla Cupcakes with Buttercream Icing

Use the egg yolks:
Lemon Curd
Eggnog