Recipe

Ghost and Goblins

Scary Halloween treats or shape as mounds, rounds or dollops for tasty snacks on any occasion.

Details

Prep Time: 40 minutes.
Cook Time: 90 minutes.
Ready in 2 hours and 10 minutes.
Yields 25, 3-inch shapes
Serves:
Serving size: Serving size: 1 piece

INGREDIENTS

4 egg whites, room temperature
1/2 tsp. cream of tartar
2/3 c. granulated sugar
1/2 tsp. vanilla or lemon extract
2/3 c. powdered sugar

1/2 c. California raisins or Zante currants

DIRECTIONS

Line two lightly greased baking sheets with parchment or brown paper; set aside.

In small mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar and beat until mixture forms soft peaks. Add sugar, 1 tablespoon at a time, beating constantly at high speed until stiff but still glossy. Beat in vanilla or lemon extract. Sift powdered sugar, about 1 tablespoon at a time, over top and fold in by hand.

Fill pastry bag fitted with decorator tip with meringue and fold end over to enclose. Squeeze slowly onto paper-lined baking sheets to make short, thick shapes (to avoid breakage) of ghosts, goblins, snails, bats and other scary creatures. Decorate with raisins or currants for eyes and teeth.

Bake at 200°F for 1 to 1 1/2 hours or until dry. Remove from pan with metal spatula and place on flat surface to cool. Store in airtight container.

Nutrition Information (per serving)

Calories 45(0% from fat); Total Fat 0g (sat 0g, mono 0g, poly 0g); Cholesterol 0mg; Protein 1g; Carbohydrates 10g; Fiber 0g; Iron 0.5mg; Sodium 15mg; Calcium 2mg