Spooky Ghost Meringues
Makes 12 large meringue cookies
150g egg whites (4 eggs worth) (at room temperature- leave out for 30 minutes before using)
150g white sugar (3/4 cup) (superfine if possible)
1/4 teaspoon cream of tartar (optional, but helps eggs whip properly)
pinch sea salt
Preheat oven to 225. Place egg whites in standing mixer and whisk at high speed (I put it on the 8 setting for my mixer which goes up to 10). Whisk until eggs are glossy and soft peaks are forming, about 3 minutes. Add in cream of tartar and sea salt and whisk for additional minute. Next, gradually add in white sugar, about a tablespoon at a time. Allow time in between tablespoons for sugar to dissolve and occasionally stop the mixer to brush down the sides of the bowl. Continue beating until egg whites form stiff peaks, which takes about 5 minutes- see my instastory under “sweets” to see what it should look like. From the baking blogs I’ve read, it’s hard to overbeat the egg whites once sugar is in there, so it’s better to err on the side of too much.
Line two baking sheets with parchment paper. While I tried both ways to shape the meringues- one time free hand and one with a homemade stencil, I actually found free hand was better for me. I used an ice cream scooper (about 1/4 cup) and would place 1/4 cup blob down and then shape into a lopsided tear drop. Then using a small spoon, create small arms. See my picture for the idea! You should get around 12 meringues.
Bake at 225 for an hour. Turn off oven and let meringues sit in oven for an additional hour before taking out.