Servings: 20
Egg whites 
Cream of tartar 
1/2 tsp
Granulated sugar 
3/4 cup
Clear vanilla extract 
1/2 tsp
Dark chocolate chips 
1/2 cup
Halloween Ideas: Meringue Ghosts
15 m
1 h 30 m
Ready in:
1 h 45 m
  1. Preheat the oven to 200° F (93° C). Prepare a cookie sheet by lining it with parchment paper.
  2. Using an electric mixer, beat egg whites, cream of tartar, and vanilla extract in a clean dry bowl on medium speed until the mixture is frothy.
  3. Gradually add sugar. Beat on medium-high speed for 6 minutes, until stiff peaks appear. 
  4. Place the egg white mixture into a piping bag fitted with a round nozzle.  Pipe swirls of the mixture onto the cookie sheet, leaving at least 1 inch between each meringue. Carefully press two chocolate chips into each meringue to make eyes. 
  5. Bake for 1.5 hours, or until dry and crisp. Turn off the oven. Let the meringue to dry in the oven for a few hours.