Wednesday, October 3, 2007

Ghost Meringue Cookies

Prep: 15 minutes
Bake: 45 minutes plus standing
Yield: 2 1/2 dozen

2 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cider vinegar
1/2 cup sugar
Orange food coloring, optional
1-1/2 teaspoons miniature semisweet chocolate chips

Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.

Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes.Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container.

Tips and Tricks
These cookies look like large hershey kisses, with an orange tint and chocolate chip eyes. In place of the pastry bag, I used my Pampered Chef cake decorator with a smaller tip. The cylinder is solid, so my three year old was able to handle it. I also left out the almond extract.
Make It Healthier
At 15 calories apiece and zero cholesterol, these are guilt free treats!
How Kids Can Help
Measure ingredients. Older kids can use the mixer. Pipe ghosts onto parchment paper.

1 comment:

Jen said...

I have never made Meringues, but my kids have always wanted to. This recipe looks really fun! Jen