Ghost Meringues

Ingredients

• 3 large egg whites, at room temperature
• 3/4 cup superfine sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon pure vanilla extract
• 1 pinch fine sea salt
• 2 oz dark chocolate, melted (for piping eyes)

Steps

1. 1

   1. Preheat oven to 200°F (93°C) and line two baking sheets with parchment paper. Fit a piping bag with a large round tip.

2. 2

   2. Beat egg whites with cream of tartar and salt on medium speed until foamy, then increase to high and beat until soft peaks form.

3. 3

   3. Gradually stream in the superfine sugar one tablespoon at a time, continuing to beat until stiff, glossy peaks hold and the mixture feels smooth between your fingers with no grittiness. Beat in vanilla.

4. 4

   4. Transfer meringue to the piping bag and pipe tall, rounded ghost shapes onto the prepared sheets — a wide base tapering to a slightly uneven peak — leaving an inch between each.

5. 5

   5. Bake for 90 minutes without opening the oven, then turn off the heat and let the meringues rest inside for another hour until completely dry and crisp.

6. 6

   6. Transfer melted chocolate to a small piping bag or zip-lock bag with a tiny corner snipped off, and pipe two small dots onto each ghost for eyes. Let set at room temperature before serving.