"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meringue Ghosts Recipe

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This recipe for Meringue Ghosts, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cissy Watson
Added: Friday, October 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 egg whites
1/8 tsp cream of tartar
1/2 C sugar
1/4 tsp vanilla
1 tsp miniature semisweet chocolate chips

Directions:
Directions:
Heat oven to 200F. Line 2 cookie sheets with parchment paper. In a small bowl with an electric mixer, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tbsp at a time, beating on high speed until meringue is very stiff and glossy, and sugar is dissolved. Reduce speed to low; beat in vanilla just until well mixed. Use a disposable decorating bag or gallon-size resealable baggie with a 1/2-inch whole cut in the bottom corner. Spoon meringue into bag; twist top to partially close bag. Squeeze bag to pipe meringue into 4-inch ghost shapes on cookie sheets. Place 3 chocolate chips on each ghost for eyes and mouth. Place cookie sheets on center rack in oven; bake for 2 hours. Remove from oven; place parchment paper and cookies on wire rack. Cool completely, about 10 min. Carefully remove cookies from parchment paper.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
2 hours and 20 minutes

 

 

 

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