Swiss Meringue Ghosts Recipe

Instructions

1. In a heatproof mixing bowl, combine the egg whites and powdered sugar.
2. Place the bowl over a saucepan of gently simmering water (double-boiler style) and   and the sugar has dissolved.
3. Remove from heat and beat the mixture with an electric mixer on high speed until it cools completely and forms stiff, glossy peaks.
4. Transfer the meringue to a piping bag fitted with a round tip.
5. On one baking tray lined with parchment paper, pipe bone shapes.
6. On a second tray, pipe ghosts by stacking three small mounds of meringue on top of each other. As a guide the bottom mound should be about 1.5 inch in diameter, getting a little bit smaller as you go up making the body and head
7. Press two chocolate chips into each ghost to form the eyes.
8. Preheat your oven to 195°F (90°C) using convection (fan-forced) mode.
9. Bake the bones for 1½ hours. and 2 ½ hours for the ghosts
10. Open the oven door every 20 minutes to release steam and help dry the meringue.
11. Meringues are done when they easily peel off the parchment paper and feel dry to the touch.
12. Allow to cool completely before removing from the tray. Enjoy as a light, crisp treat — or use for spooky Halloween decorations!