For best results, ensure your mixing bowl and whisk are completely clean and free of any grease or residue. A speck of yolk can prevent the meringue from forming properly. Room temperature egg whites whip up to a greater volume than cold egg whites. Do not open the oven door during baking, as this can cause the meringues to collapse. Store the completely cooled meringue bones and ghosts in an airtight container at room temperature for up to 3 days.
Meringue Bones and Ghosts
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 15 mins
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SERVING6 People
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VIEWS78
Embark on a whimsical baking adventure with these ethereal Meringue Bones and Ghosts! Delicately crisp and melt-in-your-mouth, these spooky treats are surprisingly simple to create, banishing any meringue-making fears. Perfect for adding a touch of playful fright to your Halloween festivities.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium19 mg
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Sugar18 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with parchment paper. (5 minutes)
02 Step
Recipe View 5 mins In a clean, grease-free bowl, whisk egg whites and lemon juice together using an electric mixer until soft peaks form. (5 minutes)
03 Step
Recipe View 10 mins Gradually add sugar, one tablespoon at a time, whisking continuously until the meringue is glossy, thick, and holds stiff, unwavering peaks. This is crucial for achieving the perfect texture. (10 minutes)
04 Step
Recipe View 2 mins Transfer the meringue to a piping bag fitted with a small round tip. (2 minutes)
05 Step
Recipe View 15 mins Pipe bone shapes (approximately 2 inches long) onto one prepared baking sheet, leaving space between each. On the other baking sheet, pipe small, round puffs to resemble ghosts. (15 minutes)
06 Step
Recipe View 1 hrs Bake in the preheated oven for 1 hour, or until the meringues are dry and crisp to the touch. (60 minutes)
07 Step
Recipe View 1 hrs Turn off the oven and let the meringues cool completely inside with the door closed for another hour. This prevents cracking. (60 minutes)
08 Step
Recipe View 10 mins Once completely cooled, dip the tip of a toothpick into the melted chocolate and carefully dot chocolate 'eyes' onto each ghost. (10 minutes)
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Trystan Muller
Oct 27, 2024The slow cooling in the oven is key! Mine came out perfectly crisp and white.
Joshua Weissnat
Sep 2, 2024These were so much easier than I expected! My kids loved helping me pipe the shapes.
Pink Bosco
Aug 12, 2024I added a touch of vanilla extract to the meringue for extra flavor. Delicious!