Meringue Ghosts

Ingredients

Preheat oven to 200°F. Line a baking sheet with parchment paper or a Silpat. Set aside.
Using a handheld or stand mixer, beat egg whites and cream of tartar on medium speed until soft peaks form. Slowly add in sugar a little at a time and increase mixer speed to high. Continue to beat until stiff peaks form, 5 to 7 minutes.
Place meringue mixture in a piping bag fitted with a large round tip. Pipe swirls on prepared baking sheet. Bake meringues until dry, roughly 1 hour. After an hour, turn off oven and allow meringues to dry completely in cooling oven.
When cool, pipe eyes and mouths onto meringue ghosts with black icing gel. Keep stored in air-tight container.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.