Ingredients and Weight:
- 6 large egg whites (120g)
- 1 1/2 cups (300g) granulated sugar
- 1 teaspoon (5g) vanilla extract
- 1/2 cup (60g) powdered sugar
- 1/2 cup (60g) mini chocolate chips
Preparation Time:
30 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
3/5 (Moderate)
Preparation Method Steps:
- Preheat oven to 225°F (107°C). Line two baking sheets with parchment paper.
- In a clean, dry bowl, beat egg whites until foamy. Gradually add granulated sugar, beating continuously until stiff peaks form.
- Add vanilla extract and beat until combined.
- Transfer meringue to a piping bag fitted with a star tip.
- Pipe bones onto one baking sheet, resembling long, thin bones.
- Pipe ghosts onto the other baking sheet, resembling teardrop shapes with round heads.
- Sprinkle powdered sugar over the meringues.
- Bake for 1 hour 15 minutes, or until the meringues are dry and crisp.
- Turn off the oven and let the meringues cool inside for 15 minutes before removing them to a wire rack to cool completely.
- Once cooled, use chocolate chips to create eyes and mouths on the ghosts.
Nutritional Information:
Per serving (8 bones or 8 ghosts):
- Calories: 120
- Carbohydrates: 20g
- Protein: 1g
- Fat: 0g
Dish Characteristics:
- Light and airy
- Sweet and delicate
- Spooky and festive
- Perfect for Halloween or any special occasion
User Comments:
- "These meringues are so cute and festive. They were a hit at my Halloween party!"
- "I love how easy they are to make. I don't usually bake, but I was able to follow the instructions and make these with no problem."
- "The perfect balance of sweetness and crispness. I couldn't stop eating them!"
Special Precautions and Tips:
- Make sure the equipment used is clean and dry before starting.
- To ensure the meringues are dry and crisp, bake them at a low temperature for an extended period.
- Let the meringues cool completely before removing them from the parchment paper.
- Store meringues in an airtight container at room temperature for up to 5 days.
