These ghosts are haunting my hot chocolate mugs and they can easily haunt yours too!
Last year I shared this recipe at Katherine’s Corner as a guest post, but I thought many of you may have missed it so I decided to repost it here.
4 large egg whites
1/2 tsp cream of tartar
3/4 cup granulated sugar
1/2 tsp vanilla extract
Piping Bag and Piping Tip (I used Ateco tip #806)
Silpat or parchment paper
- Preheat oven to 200F. Line a baking sheet with Silpat or parchment paper.
- In a large bowl preferably with an electric mixer, beat the egg whites, cream of tartar and vanilla on medium speed just until frothy.
- Next, gradually add your sugar while the mixer is mixing, little bits at a time until the sugar is all gone. Now increase the mixer speed to medium-high. Beat the mixture until stiff peaks form. This takes around ~6-8 minutes.
- Now, fill your piping bag with a spoon. Next, pipe swirls of meringue onto your baking sheet. To pipe, just place your tip perpendicular to the baking sheet and gently squeeze, lifting the bag up slowly to create layers. Then at the end, do a little swirl to give the ghost a cone top! Next, add two candy eyes to each ghost. There is no “perfect” ghost, they are supposed to be spooky and uneven!
- Bake in the oven for about 1 hour or until the meringues and dry and feel hard to the touch. Turn off the oven and allow to continue to dry in the oven. Once cool, you may enjoy!
- Fill your mug with hot chocolate and simply place on top!
The ghosts will keep at room temperature for up to 3 days! Perfect to make ahead of time!
I confess, I had them up as decor way longer than 3 days. I did not eat them, but I had tucked them into my Halloween village and used them as decorations. I would not advise eating them if you keep them out that long, but they do make cute decorations if you have extra!
I had so much fun with these, maybe I’ll make some more again this year…
Children, both big and small are sure to love these treats!
Check out my other Halloween Treats (no tricks involved)