Make meringue ghost cookies with these two ingredients

Halloween is synonymous with sugar and overload Chocolate, gummy worm and sugar eyeball cookies like the course. But after eating five dozen cookies stuffed with orange buttercream, Rest butter and sprinkles.hmmThere are cookies that require only two basic ingredients, so put the old ones on the broomstick.They are meringue cookie haunts, less decorated but more spooky seasons spirit.

Meringue is a fluffy sweet treat made from whipped egg whites and sugar. Contains no fat. This means the finished cookie is light as a feather and crisp as a board (well, crunchier, actually). The egg white mixture is beaten until it reaches a firm peak consistency, allowing it to retain its ghostly shape while baking. Instead of cookies that need meringue cookies use low heat and Cook until dry. Baking these cookies is relatively passive, and decorating them can be as fiddly or complicated as you want.

For a silky meringue, I usually opt for precooked meringue. Switzerland Also Italian version.they are more stable fresh meringueless than foam Gives a finer texture. The trade-off is that the mixture should be cooked in a bain-marie. double boilerfor Swiss Meringue Or making sugar syrup for Italian meringue, both of which can feel like frustrating extra steps. If you prefer uncooked meringue, you can whip it easily. French meringue, because it will eventually be cooked in the oven. (Read more if you’re interested.) Meringue information.)

The recipes linked above contain small amounts of various adjuncts such as salt, cream of tartar, and extracts. or other acid Helps stabilize meringues and improve lift.You can opt in if you want, but we won’t requirement that. I make meringues frequently and never use any of these additional ingredients. Extracts are good for subtle flavors, but not required. Because usually it just adds a touch. All you need is egg whites and sugar. eeverything else is a bonus.

After making your favorite meringue, Firm but not dry, peak by lifting the whisk out of the mixture. You are ready to shape your ghost. You can use a piping bag with a plain tip, Or no hint at all. If you don’t have a piping bag, use the back of a spoon. Prepare a sheet tray lined with parchment. Put the meringue in a piping bag and squeeze out the ghosts. looks like teardrops Or tadpoles. You can make it flashy by curling its “tail” to one side (because ghosts are always moving) or by giving them little chubby clumps of arms. You can do the same with a spoon. Scoop a spoonful onto a sheet tray and use the back of the spoon to spread the meringue into a ghost shape.

Place meringue in 200°F oven for 50 minutes. So, Turn off the heat, but break the oven door, leave a cookie inside another 30 minutesThis allows the cookies to cool without cracking. (It’s okay if it cracks. Scary is fashionable..) The meringue should be completely dry and without color.

No matter which meringue version you prefer (check this mailbox for the swiss meringue’s easy proportions and method), they all pipe out eerily evenly well A convincing ghost. When it cools down, edible ink penmelted chocolate, or small paint brush Food coloring to draw with a little sad Those ghostly faces. Or, for a slightly creepier look, use a paring knife to poke holes in the meringue to create eyeball cavities.