Halloween Ghost Meringue Cookies from Pioneer Sugar

Halloween Ghost Meringue Cookies

INGRE­DI­ENTS
3 large egg whites ( be very sure that no yolk gets in the whites, 
the fat will prevent the whites from peaking correctly)

3/4 cup Pioneer® granulated sugar

Scant 1/4 teaspoon cream of tartar (to help egg whites whip right)

A piping bag (cake decorating bag)

Baking sheets lined with either parchment or silicone liners Black decorating gel

DIRECTIONS
Separate the whites from the yolks. Save the yolks in the fridge for another recipe. 
Let whites rest on counter until room  temperature. Place in a very clean, dry 
bowl. With a mixer, beat on a low speed until whites look frothy and cloudy.

Increase mixing speed to medium and add the cream of tartar.Mix until whites reach soft peak stage —  the peaks will droop slightly when beater is turned off and lifted up.
Increase mixer speed to high. Add the sugar in a steady stream on the inside edge of the bowl. Beat until firm peaks form. The foam will appear smooth, moist and shiny — and straight peaks 
should form in your beaters.Continue beating on high until stiff and 
glossy peaks form. Make sure they are at this stage if you want defined points at 
the top of your “ghosts”.If you want a guide for the size of the 
meringues, use parchment and draw 

1 inch circles in pencil on one side of the parchment. They can be as close as 
an inch apart as the meringue doesn’t 
spread as it bakes. 

Flip the parchment over and place on the baking sheet. Using the opening of a piping bag 
instead of a decorating tip works best. Scoop meringue into the piping bag.Pipe circles onto the parchment, filling the circles. Pull up at the end to make the peak for top of the little ghosts. 
Just practice to get this shape. The notperfect ones are still delicious, and the variety gives the ghosts personality!  When baking sheets are filled, place into the oven for 1 hour and 30 minutes. 

Don’t peek! Let cool completely after done baking before decorating. They are fragile, especially the tip, but so yummy! When cooled, use decorating gel to add eyes and mouths.

 Make them all 
different to give the ghosts some charm!
Pre­heat your oven to 225 degrees Fahrenheit.
Check out more sweet holiday recipes — and 
add your own — online at pioneersugar.com!
/www.michigansugar.com/documents/newsletter//files/Oct%202012%20Cpn-Recpe.pdf