- 3 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ¾ cup cup (188 g) one-to-one sugar substitute, such as Louis Sherry One Spoon Sugar Replacement
- ½ teaspoon pure vanilla extract
- 24 dried currants
- Preheat oven to 200°F. Line two large, heavy baking sheets with parchment paper.
- Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon every 30 seconds until meringue holds very stiff peaks. Beat in vanilla.
- 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 prepared baking sheets into ghost shapes, about 3 inches wide and 5 inches high. Space ghosts about 2 inches apart. Press 2 currants into each ghost to form the eyes.
- Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons
|Per ghost:||23 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 8 g carbohydrates, 0 dietary fiber, 0 cholesterol, 14 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (bread/starch)|