If you follow us on Instagram or Snapchat (teamplated), chances are you saw that our office celebrated Halloween yesterday with a bake off judged by the likes of Mario Batali, Guy Fieri, Graham Elliot, and Ina Garten (aka our culinary team and founders dressed up in epic costumes).
But that doesn’t mean we’re over the holiday happening this weekend. Far from it.
We already shared our homemade Twix bar recipe with you, but below find our instructions for ghost meringues. They’re an airy confection made of eggs and sugar, which are shaped as ghouls to make the perfect Halloween treat.
4 egg whites
1/4 teaspoon cream of tartar
1 cup superfine sugar
1/2 teaspoon vanilla extract
1. Preheat oven to 200°F. Separate 4 eggs, reserving whites. Line a baking sheet with parchment paper. Cut tip of pastry bag to create an opening, about .5-inch in diameter.
2. Place egg whites in a bowl fitted for a stand mixer. On medium-low speed, whisk egg whites until foamy. Add cream of tartar and whisk until egg whites hold soft peaks. Increase speed to medium-high and add sugar gradually until mixture holds stiff peaks. Add vanilla extract and whisk until combined.
3. Place a dot of meringue under each corner of the parchment paper to help it stick to the baking sheet.
4. Carefully spoon remaining meringue into pastry bag, working in batches if necessary. Pipe swirls, about 3-inches high, onto baking sheet, spacing 1.5 inches apart.
5. Transfer meringues to oven and bake until dry and crisp, about 1.5 hours. Turn off oven and leave door slightly ajar to allow meringues to dry out further.
2.5 egg whites
1 teaspoon vanilla extract
4 cups powdered sugar
Black food coloring
1. Combine egg whites and vanilla extract in a bowl fitted for a stand mixer. On low speed, whisk until frothy. Increase speed to medium-high and gradually add powdered sugar, whisking until glossy and stiff, about 7 minutes.
2. Whisk in food coloring until combined.