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Gluten-Free Meringue Ghosts

  • Prep 20 min
  • Total 2 hr 20 min
  • Ingredients 5
  • Servings 24
Comments (0)

Ingredients

2
egg whites
1/8
teaspoon cream of tartar
1/2
cup sugar
1/4
teaspoon gluten-free vanilla extract
1
teaspoon miniature semisweet chocolate chips

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
20
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
10mg
0%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
4g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nothing scary about making these fun treats. Just beat sweetened egg whites and bake slow until crunchy.

Cold eggs separate easily, while room temperature egg whites beat to their highest volume. Let the eggs whites stand at room temperature for about 15 minutes before beating them.

Meringue become tough if it absorbs moisture; store these "ghosts" in a loosely covered container at room temperature. If the humidity is high, transfer them to a tightly covered container.

Directions

  • 1 Heat oven to 200°F. Line 2 cookie sheets with parchment paper. In small bowl, combine egg whites and cream of tartar; beat at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until meringue is very stiff and glossy, and sugar is dissolved.
  • 2 Use disposable decorating bag or gallon-sized resealable food storage plastic bag with 1/2-inch hole cut in bottom corner. Spoon meringue into bag; twist top to partially close bag.
  • 3 Squeeze bag to pipe meringue into 4-inch ghosts on parchment paper-lined cookie sheets. Place 3 chocolate chips in each ghost for eyes and mouth. Place cookie sheets on center rack in oven.
  • 4 Bake at 200°F. for 2 hours. Cool 10 minutes or until completely cooled. Remove cookies from parchment paper.

Nothing scary about making these fun treats. Just beat sweetened egg whites and bake slow until crunchy.

Rate and Comment

Nothing scary about making these fun treats. Just beat sweetened egg whites and bake slow until crunchy.