Little Meringue Ghosts

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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

Directions

  1. 1 Heat oven to 200°F. Line cookie sheets with cooking parchment paper.
  2. 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. 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. 4 Bake 1 hour. Turn off oven; leave meringues in oven with door closed 8 hours.

Notes

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Nutrition Information

Recipe Step Photos

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