Tote these sweet, friendly little ghosts to a Halloween party or tuck them into your kids' lunch bags for a ghoulish midday treat. Baking the meringue at a low heat prevents the chocolate from melting.
- Portion size 60 servings
- Credits : Canadian Living Magazine: October 2013
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 120 mini chocolate chips
In large bowl, beat egg whites with cream of tartar until stiff peaks form. Beat in sugar, 2 tbsp at a time; beat in vanilla until stiff glossy peaks form.
Using piping bag fitted with 3/4-inch (2 cm) round tip, pipe mixture into 1-inch (2.5 cm) mounds on parchment paper–lined baking sheets. Place 2 chocolate chips on each meringue for eyes.
Bake in top and bottom thirds of 200°F (100°C) oven, switching and rotating pans halfway through, until dry, about 1-1/2 hours. Turn off oven; let stand in oven for 1 hour. Let cool on pans on racks.
Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week.
Nutritional facts per piece: about
- Fibre 0 g
- Sodium 4 mg
- Sugars 4 g
- Calories 15.0
- Potassium 5 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 4 g