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Meringue Ghosts

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Meringue Ghosts
FROM Celebrating Home by Christy Rost

3 egg whites, at room temperature
½ teaspoon cream of tartar
¾ teaspoon vanilla
1 cup sugar
2 tablespoons mini chocolate chips

Preheat oven to 225 degrees.
Whip egg whites and cream of tartar at high speed until foamy; add vanilla and continue whipping until whites form soft peaks. Add sugar, a little at a time, and continue whipping until meringue forms stiff peaks and appears glossy.
Transfer meringue to a piping bag fitted with a large plain tip (Ateco #4). Line two cookie sheets with parchment paper, adding a dab of meringue to each corner of the cookie sheet to secure the parchment.
Pipe 4-inch ghosts starting with a triangle-shaped head, then arms and body. Pipe two additional layers until ghosts are ¾-inch thick. Use mini chocolate chips to create eyes and mouths.
Bake at 225 degrees for 1 hour; then turn off oven and allow ghosts to dry 3-4 hours with door closed. Peel off parchment paper, cool ghosts completely on a wire rack, then store between layers of parchment or wax paper in airtight containers up to 3 days.
Recipe makes 12-14 ghosts.

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