Description
Hauntingly delightful ghost meringues dance across Halloween dessert tables with ethereal charm. Crisp white peaks swirl into spooky spectral shapes that charm guests with playful sweetness you cannot resist.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup (200 g) granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- Melted chocolate or black decorating gel (for faces)
Instructions
- Preparation: Thoroughly clean mixing bowl and beaters, ensuring no grease or moisture interferes with egg white volume.
- Egg White Separation: Carefully extract egg whites, avoiding any yolk contamination that could compromise whipping potential.
- Initial Whipping: Combine egg whites and cream of tartar, beating on medium speed until soft, billowy peaks emerge, mimicking delicate white clouds.
- Sugar Integration: Incrementally add sugar, allowing each tablespoon to dissolve completely while continuously mixing the transformation.
- Texture Development: Accelerate mixer to high speed, creating a luminous, robust mixture with peaks standing confidently when beaters are withdrawn.
- Flavor Infusion: Delicately incorporate vanilla extract, preserving the intricate air pockets that define meringue’s ethereal structure.
- Piping Preparation: Choose a spacious round piping tip or fashion a plastic bag with a precise corner cut for ghostly silhouette crafting.
- Shape Formation: Construct spectral forms on parchment-lined trays, piping substantial circular bases with elongated peaks suggesting supernatural movement.
- Baking Process: Place trays in oven preheated to 225F, allowing gentle, consistent heat to gradually dehydrate and solidify the delicate meringue structures.
- Cooling Technique: After one hour, deactivate oven, leaving meringues inside to cool slowly and prevent unexpected structural fractures.
- Decorative Finalization: Embellish each ghost with melted chocolate or black decorating gel, creating expressive, playful facial characteristics.
- Storage Protocol: Preserve finished ghost meringues in a sealed container, maintaining their crisp texture for up to five days at ambient temperature.
Notes
- Sanitize Equipment Thoroughly: Ensure mixing bowl and beaters are completely grease-free and moisture-free to prevent meringue volume collapse.
- Handle Egg Whites Carefully: Separate eggs with precision, avoiding any yolk contamination that might prevent proper whipping and meringue formation.
- Control Sugar Integration: Add sugar gradually, one tablespoon at a time, allowing complete dissolution while maintaining a consistent beating rhythm.
- Master Cooling Technique: Leave meringues in the switched-off oven after baking to cool slowly, preventing unexpected cracking and preserving delicate structure.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 11
- Calories: 67
- Sugar: 17 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 0 mg