Ingredients
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4
-
1/4
-
1
-
1/2
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-
-
-
-
-
-
-
-
-
-
Directions
A few great scary Halloween additions to these Meringue Ghosts are Spooky Spider Cupcakes, Chocolate Mummy Cupcakes and Skinny Mummy Cake Balls.,I have so many of these ghosts in my home I started naming them! Each one has its own personality and character, arent they just so cute! Theyre great as a cupcake topper or can even be kept as cookies.,This recipe was from the Joy of Baking, but Ive been seeing these ghosts popping up all over the place lately. The original recipe states it makes 24 ghosts, but I made several batches and each time I got around 36 ghosts.,Frozen Bamana Ghost Pops,Candy Corn Fruit Parfaits,French Bread Pizza Mummies,Pumpkin Cheesecake Shooters,Pumpkin Snickerdoodles
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Steps
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1
Done
|
Place Rack in the Center of the Oven |
|
2
Done
|
Line a Baking Sheet With Parchment Paper. |
|
3
Done
|
Have a Pastry Bag Fitted With a 1/2 Inch Plain Tip. |
|
4
Done
|
in Your Mixing Bowl, Using the Whisk Attachment, Beat the Egg Whites on Low-Medium Speed Until Foamy. |
|
5
Done
|
Add the Cream of Tartar and Continue to Beat Until You Get Very Stiff Peaks. |
|
6
Done
|
Beat in Vanilla Extract. |
|
7
Done
|
Add the Sugar, a Little at a Time, and Continue to Beat Until the Meringue Holds Very Stiff Peaks. |
|
8
Done
|
Beat in the Vanilla Extract. |
|
9
Done
|
Note: the Meringue Is Done When It Holds Stiff Peaks and When You Rub a Little Between Your Thumb and Index Finger It Does not Feel Gritty. If It Feels Gritty the Sugar Has not Fully Dissolved So Keep Beating Until It Feels Smooth Between Your Fingers. |
