The Meringue Saga: Part 3: Ghosts!
Enter the Meringue Saga: Part 3, if you dare!
These are super not-scary, super cute meringue ghosts! And you know what else they are? Super easy!
I love meringue, as stated previously. And these being the cutest meringues I've made to date, I love these especially.
The recipe is from Joy of Baking and I've wanted to make it for a long time, so I figured, why not? I had a few eggs in the fridge, so there was absolutely no reason to not make them.
If When you make these, you need to start with egg whites. Beat them until they're foamy, which for me took less than a minute. Probably less that 30 seconds actually.
Once your whites are beaten sufficiently, add cream of tartar. Cream of tartar is a wonderful ingredient, but in my opinion not totally needed. I have it, from the very first time I made meringues, but if you don't have it, not a big deal. There are many meringue recipes that call for it and many that don't. You do not need to use this recipe. If you have one that you like better, by all means use it. If you don't have cream of tartar, use a recipe that doesn't have cream of tartar. Easy peasy.
Beat it again until it has soft peaks, then start adding sugar. I added it very, very slowly. Like take the measuring cup and sprinkle it gently over the bowl slowly. I probably added it all in 6ish batches. Anyway, add your sugar slowly and in stages, beating in between. Keep beating until you can't feel any more sugar if you take some meringue and rub it between your fingers. By the time you finish adding the sugar, the meringue should be at or almost at stiff peaks.
Now it's time to put the meringue on the pan. I used a star tip, but you could defiantly use a round tip, or in fact no tip at all. It's completely up to you how you make your ghosts. I piped them, so if you're doing that, just make large blobs. I think mine were about 1.5 inches in height on average, but whatever floats your boat is fine with me.
Meringue Ghost recipe from Joy of Baking:
4 egg whites
1/2 teaspoon cream of tartar
1 cup sugar (the recipe says use superfine, but I used regular and it was fine (super-fine! haha!)
1/2 teaspoon vanilla extract
Preheat oven to 200 degrees F.
In a bowl, beat the egg whites on low-meduim speen until foamy.
Add cream of tartar and continue to beat until they hold soft peaks.
Add the sugar, a little at a time, until the egg whites are at stiff peaks. Beat in the vanilla extract.
(You'll know that they're at stiff peaks when you rub some meringue between your fingers and feel very little to no sugar. I still felt some granules, but as long as it's not like you're rubbing a cup of sugar between your fingers, it should be fine. Meringues are hard to mess up.)
Line a baking sheet with parchment paper. Place a bit of meringue between the sheet and the corners of the parchment paper so that it stays in place. Pipe, or spoon, the meringue onto the baking sheet. If you want to add eyes, or mini chocolate chips as eyes, now would be the time to do so.
Bake the meringues for 1 to 1 1/2 hours or until they're dry and crisp to the touch. Turn off the oven and let the meringues sit in there with the door open to finish for several hours (I think I left them in for 2 or 3).
The recipe says that you'll get 20-24 meringues, but I made mine pretty big so I only got 18.
This is a good recipe, but it's not my absolute favorite. I prefer to not have the distinct vanilla taste that these have, but it's still good. Use whatever recipe makes you happy.
These are super not-scary, super cute meringue ghosts! And you know what else they are? Super easy!
I love meringue, as stated previously. And these being the cutest meringues I've made to date, I love these especially.
The recipe is from Joy of Baking and I've wanted to make it for a long time, so I figured, why not? I had a few eggs in the fridge, so there was absolutely no reason to not make them.
Beat it again until it has soft peaks, then start adding sugar. I added it very, very slowly. Like take the measuring cup and sprinkle it gently over the bowl slowly. I probably added it all in 6ish batches. Anyway, add your sugar slowly and in stages, beating in between. Keep beating until you can't feel any more sugar if you take some meringue and rub it between your fingers. By the time you finish adding the sugar, the meringue should be at or almost at stiff peaks.
Now it's time to put the meringue on the pan. I used a star tip, but you could defiantly use a round tip, or in fact no tip at all. It's completely up to you how you make your ghosts. I piped them, so if you're doing that, just make large blobs. I think mine were about 1.5 inches in height on average, but whatever floats your boat is fine with me.
Meringue Ghost recipe from Joy of Baking:
4 egg whites
1/2 teaspoon cream of tartar
1 cup sugar (the recipe says use superfine, but I used regular and it was fine (super-fine! haha!)
1/2 teaspoon vanilla extract
Preheat oven to 200 degrees F.
In a bowl, beat the egg whites on low-meduim speen until foamy.
Add cream of tartar and continue to beat until they hold soft peaks.
Add the sugar, a little at a time, until the egg whites are at stiff peaks. Beat in the vanilla extract.
(You'll know that they're at stiff peaks when you rub some meringue between your fingers and feel very little to no sugar. I still felt some granules, but as long as it's not like you're rubbing a cup of sugar between your fingers, it should be fine. Meringues are hard to mess up.)
Line a baking sheet with parchment paper. Place a bit of meringue between the sheet and the corners of the parchment paper so that it stays in place. Pipe, or spoon, the meringue onto the baking sheet. If you want to add eyes, or mini chocolate chips as eyes, now would be the time to do so.
Bake the meringues for 1 to 1 1/2 hours or until they're dry and crisp to the touch. Turn off the oven and let the meringues sit in there with the door open to finish for several hours (I think I left them in for 2 or 3).
The recipe says that you'll get 20-24 meringues, but I made mine pretty big so I only got 18.
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| I didn't even try to get the eyes on this one! |
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| It looks like The Scream, doesn't it? |
So, I was trying to write my DBQ, but then I though tabout some cookies, and thus now I am reading about meringue ghosts rather than writing. Thanks Lissa!!
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