Best 2 Ghastly Meringues Recipes
Indulge in the ethereal delight of Ghastly Meringues, a collection of hauntingly delicious recipes that will tantalize your taste buds and cast a spell on your senses. From classic Vanilla Meringues to the enchanting Black Magic Meringues, each recipe promises a unique culinary adventure. Experience the timeless elegance of Swiss Meringue Buttercream, an essential component for crafting exquisite cakes and pastries. Embark on a culinary journey with Ghastly Meringues, where every bite is a ghostly delight, leaving you spellbound and craving more.
Here are our top 2 tried and tested recipes!
GHOST MERINGUES
Steps:
- Preheat the oven to 275 °F (135°C) and line a baking sheet with parchment paper or a silpat mat.
- Using a stand mixer fitted with the whisk attachment, mix the egg whites at medium speed, while slowly adding in the sugar 1 tablespoon at a time.
- Add the vanilla extract and mix at medium-high speed until stiff peaks have formed.
- If using parchment paper, place a little meringue on the underside of the parchment paper at each corner on the baking sheet to keep the parchment paper from sliding.
- Transfer the meringue to a piping bag. It's easier to add the meringue mixture to the piping bag if you place the bag in a tall glass. Fold the plastic over the edges to make a wide opening and spoon it in the meringue with little to no mess. Then fold over the sides and press the mixture towards the tip.
- Begin making mounds, by holding the bag perpendicular to the lined baking sheet. Press gently, using even pressure, and pipe about a 1-inch (2.5-cm) mound (about the size of a Hershey kiss).
- Bake for 1 hour, then turn off the oven and let the meringues cool to room temperature, about 1 hour, inside of the oven with the door closed.
- Take the meringues out and add two small dots to the meringues using the black food marker to resemble eyes.
- Transfer the ghosts to an airtight container and store them at room temperature for up to 3 days.
MERINGUE GHOSTS
Nothing scary about making these fun treats. Just beat sweetened egg whites and bake slow until crunchy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 200°F. Line 2 cookie sheets with parchment paper. In small bowl, combine egg whites and cream of tartar; beat at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until meringue is very stiff and glossy, and sugar is dissolved.
- Use disposable decorating bag or gallon-sized resealable food storage plastic bag with 1/2-inch hole cut in bottom corner. Spoon meringue into bag; twist top to partially close bag.
- Squeeze bag to pipe meringue into 4-inch ghosts on parchment paper-lined cookie sheets. Place 3 chocolate chips in each ghost for eyes and mouth. Place cookie sheets on center rack in oven.
- Bake at 200°F. for 2 hours. Cool 10 minutes or until completely cooled. Remove cookies from parchment paper.
Nutrition Facts : Calories 15, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 4 g
Tips:
- Use the freshest egg whites possible. Older egg whites will not whip up as well and may result in a meringue that is not as stiff or stable.
- Make sure the bowl and beaters are completely clean and free of any grease. Any residual grease will prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting at a low speed and increasing the speed as the whites begin to foam. This will help to prevent the whites from over-whipping and becoming grainy.
- Add the sugar gradually, one tablespoon at a time, while continuing to whip the egg whites. This will help to prevent the sugar from crystallizing and will result in a smooth and glossy meringue.
- Continue whipping the meringue until it is stiff and glossy. The meringue should hold stiff peaks when you lift the beaters out of the bowl.
- If you are using a stand mixer, be careful not to over-whip the meringue. Over-whipped meringue will become dry and crumbly.
- Use the meringue immediately or store it in an airtight container in the refrigerator for up to 24 hours.
Conclusion:
Meringues are a delicious and versatile dessert that can be enjoyed on their own or used to top other desserts. By following these tips, you can make perfect meringues every time. With a little practice, you'll be able to create beautiful and delicious meringues that will impress your friends and family.
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