These ghost meringues are as easy to make as they are adorable! Crunchy on the outside with a soft pillowy center, these will be a hit at any Halloween party!
Preheat the oven to 200°F. Line a baking sheet with parchment paper or a silicone liner.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar and whisk on medium speed until frothy.
Gradually add in granulated sugar about 1 tablespoon at a time and increase mixer to medium-high speed. Beat egg whites until soft peaks form (about 5-6 minutes), then add in the vanilla bean paste.
Continue to beat the meringue until it holds stiff peaks.
Spoon meringue into a piping bag fitted with a large round tip. Hold the bag perpendicular to the baking sheet. Using slow, even pressure, pipe about 2 inch high mounds of meringue. Space the meringues about 1 inch apart on your baking sheet as they won’t spread.
Bake at 200°F for 1 hour. Then turn off the oven and allow the ghosts to continue drying in the oven for another 1-2 hours.
Remove from the oven and allow the meringues to cool completely to room temperature.
Use the melted dark chocolate and a small food-safe paintbrush to paint faces on your ghosts.
Notes
The meringues can be stored in an airtight container at room temperature for up to 3 days.These meringue cookies are extremely versatile and can be modified for any occasion! You can swap out the piping tips for endless cute designs and add in different flavored extracts or food coloring depending on the season.