Meringue Ghosts

  3 reviews
  • 20|min prep time
  • 2|hr|20|min total time
  • 5 ingredients
  • 24 servings

egg whites
teaspoon cream of tartar
cup sugar
teaspoon vanilla extract
teaspoon miniature semisweet chocolate chips


  1. 1 Heat oven to 200°F. Line 2 cookie sheets with parchment paper. In small bowl, combine egg whites and cream of tartar; beat at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until meringue is very stiff and glossy, and sugar is dissolved.
  2. 2 Use disposable decorating bag or gallon-sized resealable food storage plastic bag with 1/2-inch hole cut in bottom corner. Spoon meringue into bag; twist top to partially close bag.
  3. 3 Squeeze bag to pipe meringue into 4-inch ghosts on parchment paper-lined cookie sheets. Place 3 chocolate chips in each ghost for eyes and mouth. Place cookie sheets on center rack in oven.
  4. 4 Bake at 200°F. for 2 hours. Cool 10 minutes or until completely cooled. Remove cookies from parchment paper.




Nutrition Information

Recipe Step Photos

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