Monsters and witches and werewolves, oh my! Spooky season is in full force and all of the things that go bump in the night are out in full force. But there’s nothing to be afraid of in the shadows. At least we hope not. But just in case, you should invite all the monsters and goblins to your Halloween party.
We’re all about the treats this Halloween. There are no tricks about how to treat your guests at your party. Channel the subjects of many a scary story and turn them into something scarily delicious!
Are you ready to make some scary good treats? Learn how to make ghost and mummy meringue cookies today by following these steps by @ally.bakes. She’s been whipping up more than just egg whites for our blog. Check out more of her delicious desserts on our recipes page.
Meringue cookies are delicate and need fine attention to detail when making the meringue. Here is a list of what you’ll need to make them:
Tools and Materials Needed
- Baking Sheet
- Piping Bag & Coupler
- Round Piping tip
- Small Candy Eyes
- 4 Egg Whites
- ¼ teaspoon Cream Of Tartar
- 1 ½ Fine Sugar
- ½ Vanilla Extract
Note: You’ll need to use fresh eggs. Separate them while the eggs are still cold. Then let the egg whites warm up to room temperature before you use them. I’ve found that boxed pasteurized liquid egg whites don’t exactly whip up the same since they’re not as fresh.
For the sugar, if you can’t find fine or caster sugar you can always use regular sugar. You’ll just need to run it through a food processor until it is fine. If you have an electric mixer, I’d recommend using it!
Begin with your room temperature egg whites. Pour it into the mixing bowl and add the cream of tartar. The cream of tartar will help to whip up the egg whites a little faster.
Beat the eggs and cream of tartar on medium speed until fluffy.
Slowly add in the sugar. Don’t pour it all at once, we need the sugar to mix well with the egg whites so sprinkle in a tablespoon at a time. Mix at either medium-low or medium speed.
While you are adding the sugar in, the mix will begin to turn thick and glossy. Stop mixing and feel some of the meringue. If you can still feel the sugar continue to mix until it is all dissolved in the meringue.
Now, you can add in the vanilla extract. Mix on medium until combined.
Your final meringue should be thick and glossy. Make sure to not over-mix the meringue. Overmixing will result in your meringues breaking while baking from excess air bubbles.
Now, use some of the meringue to glue down the parchment paper onto your baking sheet. This will help the parchment paper from moving around while you pipe onto the sheet.
Put together your piping bag with the coupler and the large round tip.
Now, hold your piping bag vertically and pipe a mound of meringue. These will be your ghosts!
Onto the mummies! Pipe flat onto your baking sheet in a zig-zag motion. You can add lines on top for more of a mummy design!
Now, preheat your oven to 200 Degrees Fahrenheit. Once your oven is ready, put your meringues in the middle rack and let bake for an hour. Once finished do NOT open the oven! Simply, turn off the oven and let the meringues sit in there for another 30-45 minutes. They will continue to cook and cool down. If you take them out immediately, they can crack.
When you’re finished, take the meringues out and lift one up off the parchment paper. If it comes off without any meringue sticking to the paper, then it’s finished.
Now, use any type of frosting to attach the eyes onto the meringues. Place a little bead of frosting onto the candy eyes and stick it onto your ghost or mummy. Your delicious meringues are now ready to eat!
It’s scary how easy it is to recreate these monstrous meringues if you take your time and follow our directions like a witch following a spell. Serve up these ghoulish treats at your Halloween celebration but don’t be surprised when your guests ask for the trick to recreate them. You can share this tutorial with them or make like a magician and never tell your secrets. But we hope you go with the former.