Ghost cookies (meringues)

Ghost meringue cookies 

3 large egg whites

¼ teaspoon cream of tartar

¾ C sugar

48 mini chocolate chips 

 

DIRECTIONS

Heat oven to 225° F.

With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time. Scrape down the sides of the bowl to incorporate all of the sugar, then continue to beat until stiff peaks form, 5 to 8 minutes.

Line 2 baking sheets with parchment paper; place a small dab of meringue under each corner of the paper to anchor the paper to the tray.

Transfer the meringue to a piping bag or resealable plastic freezer bag (snip a ½-inch hole in the bag). Using a circular motion, pipe 2-inch high mounds of the meringue onto the prepared baking sheets, spacing them 1 inch apart. Add the chocolate chips to make the eyes. Bake until firm and dry, 1½ hours to 2 hours. Cool completely on the baking sheets.

Notes: The batter could be dyed green to make Christmas Trees. This is very messy, but worth it…they are delicious. 

Source: http://www.realsimple.com/food-recipes/browse-all-recipes/meringue-cookies