Ghost meringues recipe
Ghost Meringues recipe
|2||egg white(s), room temperature|
|1 pinch(es)||cream of tartar|
|100 g||powdered sugar|
|candy sprinkles, for eyes|
Line a baking sheet with parchment. Eggs should have room temperature before you start working with the egg whites.
Preheat oven to 100°C.
Place the egg whites, salt and cream of tartar in a large mixing bowl. Start whisking the egg whites with an electric mixer. Do not turn the mixer on and off and keep mixing until the whites are frothy and have a bit of volume. Then start sprinkling in the sugar a bit at a time over a minute or two – always leaving the mixer on the entire time.
Keep mixing; it usually takes about 15 – 20 minutes to get the right volume. The whites eventually will become glossy and their appearance will resemble marshmallow cream.
Working gently, but quickly, fill the mixture into a large plastic freezer bag with the corner snipped off – using a spatula. Try to avoid lots of air pockets in the pastry bag; close the bag by rolling the top down.
Pipe about 12 ghost shapes onto the prepared baking sheets by making tiny circles all the way up. Place the candy sprinkles one at a time on the ghost to create eyes.
Place the meringue in the oven for an hour. After an hour, open the oven door a little and bake for another 30 minutes. If they are still moist, leave them in the oven until they are not anymore. Turn off the oven, and leave the meringues in there until it comes down to room temperature.
Use an air-tight container for storing.
ca. 45 min
ca. 1 hr
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