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Prep 30min
Total9hr30min
Ingredients5
Servings48
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Ingredients
9
egg whites
3/4 teaspoon cream of tartar
3/4 teaspoon almond extract
1
cup plus 2 tablespoons sugar
96
miniature semisweet chocolate chips
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Steps
1
Heat oven to 200°F. Line cookie sheets with cooking parchment paper.
2
In large bowl, beat egg whites, cream of tartar and almond extract with electric mixer on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is almost dissolved.
3
Spoon half of meringue mixture into large resealable food-storage plastic bag; seal bag. Cut off corner of bag. Squeeze bag to pipe ghost shapes onto cookie sheets. Repeat with remaining meringue. Insert miniature chocolate chips for eyes.
4
Bake 1 hour. Turn off oven; leave meringues in oven with door closed 8 hours.
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Nutrition Facts
Serving Size:1 Serving
Calories
26
Total Fat
1/2g
0%
Saturated Fat
0g
0%
Sodium
10mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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