How to Make Ghost Meringues!

Today I made ghost meringues! I was really frustrated with the lighting and audio issues I had in this video, so...my bad! But the ghosts turned out cute!

Recipe:

Ingredients
200 g freshly cracked, cold egg whites (6-7 eggs, depending on size)
460 g granulated white sugar
1 tsp vanilla bean paste/extract
Gel or Powder Food colors if you want (you don’t need them for ghosts!)

Directions:
1. Using a piece of paper towel and some vinegar, wipe down your stainless steel bowl and whisk attachment. Don’t skip this step, any particles of grease or oil can prevent your meringue from forming.
2. Line a pan with parchment paper and set aside. Preheat oven to 170 F.
3. Place a saucepan with water over medium heat. Bring water to a boil.
4. In another bowl, crack eggs and separate the whites from the yolks. You’ll need approximately 6-7 egg whites to get to 200g.
5. In your stainless steel bowl, weigh in egg whites and sugar.
6. Place bowl over boiling water and start whisking right away. Try not to let the water touch the bottle of the bowl (you don’t want to cook your eggs). The egg whites and sugar will start to loosen and form a sort of syrup. Keep whisking and do not leave the stove. When it is warm and looks syrupy, put some between your fingers to check if there are any granules left. Once the syrup is smooth, remove the bowl from the stove.
9. On medium speed, mix your meringue in your mixer and slowly work your way up to high.
10. Let the meringue whip and get very light and airy, but has stiff peaks (approximately 10 minutes)
11. Once the meringue has stiff peaks, split your meringue into separate bowls and mix it your desired icing colours with a whisk. Put your meringue into a piping bag fitted with your desired piping tips.
12. Pipe your ghosts by placing your bag directly 90 degrees above the parchment paper and pipe dollops to make your ghosts.
13. If you want to add decorations to your meringues, do it prior to baking (sprinkles, gold leaf, etc.)
14. Bake meringue pops for 50-60 minutes. At this time, turn oven off¬ and let the tray cool down in the oven. For meringues to be soft on the inside, cool for 30 minutes. For harder meringues, leave for longer.
15. Once you remove the tray, meringue pops should peel o¬ the parchment.


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