Ghostly White Chocolate Meringue Ghosts
Equipment
- Electric mixer
- Mixing bowl
- Piping bag with round tip
- Baking sheets
- Parchment paper
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 ounces white chocolate, melted and cooled slightly
- 24 mini chocolate chips
Instructions
- Preheat the oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper.
- Place the egg whites in a large mixing bowl and beat with an electric mixer on medium speed until foamy.
- Increase the speed to high and add the sugar one tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in the vanilla extract and melted white chocolate until the mixture is evenly combined.
- Spoon the meringue into a piping bag fitted with a large round tip and pipe ghost shapes onto the prepared baking sheets.
- Bake for 90 minutes, then turn off the oven and leave the meringues inside to cool completely for at least one hour.
- Once cooled, press two mini chocolate chips into each ghost to form eyes.
Notes
Pipe the ghosts with a slight upward motion at the top to create the classic floating shape. The white chocolate firms up as the meringues cool, so handle them gently when adding the eyes. Store leftovers in an airtight container at room temperature for up to two days.
Course: Dessert
Cuisine: American
Equipment: Electric mixer, Mixing bowl, Piping bag with round tip, Baking sheets, Parchment paper
Cuisine: American
Equipment: Electric mixer, Mixing bowl, Piping bag with round tip, Baking sheets, Parchment paper