Halloween Ghost Meringues

Ingredients

• 3 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• pinch of salt
• 3/4 cup superfine or granulated sugar
• 1/2 tsp vanilla extract
• mini chocolate chips or black decorating gel, for eyes

Steps

1. Heat the oven to 225°F and line two baking sheets with parchment.
2. Beat the egg whites, cream of tartar and salt in a very clean bowl until foamy. With the mixer running, add the sugar 1 tbsp at a time.
3. Beat on high until the meringue is thick, glossy and holds stiff peaks, and the sugar no longer feels gritty, 5 to 8 minutes. Beat in the vanilla.
4. Spoon into a piping bag with a large round tip. Pipe ghosts about 2 inches tall, pulling up to a point at the top. Press in two mini chips for eyes.
5. Bake 1 1/2 hours, then turn off the oven and leave the meringues inside for 1 hour to dry.

TipMake them on a dry day. Store airtight; humidity makes them sticky.