Halloween Ghost Meringues

Preheat the oven to 200F.

Separate the eggs and keep only the egg whites. Place the egg whites into a clean bowl and beat until fluffy. When the egg whites are foamy, add the cream of tartar. Beat for about a minute. Add the sugar a little at a time. Once all of the sugar has been added, add the vanilla extract. Next, add the food colouring until you reach the desired colour. Continue to beat the egg whites until stiff peak stage.

Spoon the mixture into a piping bag – making sure you make a cuff/fold at the top so you can close the bag without all the meringue oozing out the top. A Ziplock bag works just as well.

Line a baking sheet with wax paper and put a blob of the meringue under each corner of the paper to prevent the paper from lifting. Pipe the meringue onto the parchment in ‘soft serve’ spirals starting with a large circle at the bottom and making your way up the spiral. Leave a little peak at the top for the ghost’s head.

Place 1 candy eyeball onto each ghost and bake them in a 200F oven for an hour. After an hour, open the oven door slightly and continue to cook for 30 minutes. Then turn the oven off, close the door, and let the ghosts sit in the oven until completely cool (about 1 hour.)

Melt the chocolate in a double boiler or in the microwave for 30 second intervals. Once the meringues are cool, dip the bottom of each ghost in the chocolate and return to the wax paper to cool. Enjoy.