3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
16 to 24 miniature semisweet chocolate chips or pieces semisweet
1. Line 2 baking sheets (each 14 by 17 in.) with cooking parchment,
or butter sheets and dust with flour.
2. In a deep bowl, with a mixer at high speed, whip egg whites and
cream of tartar to a thick foam. Continuing to beat, add sugar, 1
tablespoon every 30 seconds, then whip until meringue holds very
3. Beat in vanilla. If using cooking parchment, smear a little
meringue on the underside of each corner to make it stick to baking
4. Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip
(or spoon into a gallon-size heavy plastic food bag, then cut off 1
corner to make a 1/2-inch-wide opening). Pipe meringue onto baking
sheets into ghostly shapes about 1/4 to 1/2 inch thick, 2 to 4
inches wide, and 4 to 6 inches long, spacing about 2 inches apart.
To make eyes (noses and mouths, if desired) press chocolate chips
lightly into meringue.
5. Bake in a 200° oven until meringues begin to turn pale gold and
are firm to touch, 1 1/4 to 1 1/2 hours (1 to 1 1/4 hours in a
convection oven); switch pan positions halfway through baking. Turn
off heat and leave meringues in closed oven for 1 hour.
6. Slide a spatula under meringues to release.
NOTES: If making up to 1 week ahead, cool, then store airtight at
room temperature. Handle gently – ghosts are fragile.
MAKES: 8 to 12 ghosts