Meringue Ghosts
4 egg whites, room temperature is best
1/2 cup sugar
1 cup icing sugar, sifted
mini or regular chocolate chips
1. Preheat oven to 225 degrees.
2. Whisk egg whites on high until stiff peaks form. Add sugar and beat for 2-3 more minutes. Add icing sugar in a couple additions and beat for another few minutes.
3. Spoon into piping bag with a medium round tip (or snip corner of ziploc bag in a pinch) and pipe ghosts (standing up or lying down!)
4. Bake for 1 hour to 1 hour and 30 minutes or until quite dry. Turn off oven and let fully dry for a few hours or over night. When cool, gently press eyes into meringue.
*Note: Meringue can be a bit finicky...sometimes the temperature of the eggs, the humidity in the air, etc. If the meringue holds its shape well, go for the mounded ghosts...if the meringue is less than cooperative, make the flattened ghosts.
