 |
Prep and Cook time: About 2 hours, plus 1 hour to cool
in oven
Makes: 8 to 12 ghosts
Ingredients
3 Large Egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
16 to 24 miniature semisweet chocolate chips or pieces semisweet chocolate
Instructions
1. Preheat oven to 200°. Line 2 baking sheets (each 14- by 17-inches)
with cooking parchment, or butter the sheets and dust with flour.
2. In a deep bowl, with a mixer at high speed, whip egg whites and cream
of tartar to a thick foam. Continuing to beat, add sugar, 1 tablespoon
every 30 seconds, then whip until meringue holds very stiff peaks.
3. Beat in vanilla. If using cooking parchment, smear a little meringue on
the underside of each corner to make it stick to baking sheets.
4. Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip (or
spoon into a gallon-size heavy plastic food bag, then cut off 1 corner to
make a 1/2-inch-wide opening). Pipe meringue onto baking sheets into
ghostly shapes about 1/4 to 1/2 inch thick, 2 to 4 inches wide, and 4 to 6
inches long, spacing about 2 inches apart. To make eyes (and noses, if
desired) press chocolate chips lightly into meringue.
5. Bake until meringues begin to turn pale gold and are firm to touch, 1
1/4 to 1 1/2 hours (1 to 1 1/4 hours in a convection oven); switch pan
positions halfway through baking. Turn off heat and leave meringues in
closed oven for 1 hour.
6. Slide a spatula under meringues to release.
Nutritional Information
Per ghost:
62 cal., 7.4% (5 cal.) from fat
0.9 g protein; 0.5 g fat (0.3 g sat.)
14 g carbo (0.1 g fiber)
14 mg sodium; 0 mg chol.
