Ghost Meringues

Ingredients

Related Recipes

Quick Lemon Bread

3

Applesauce Raisin Drops

0

Pumpkin Pie

0

Apple Crumb Cake

0

Directions

1. Preheat oven to 200°F. Line two large, heavy baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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