👻🕸️HALLOWEEN DELIGHTS! 👻🕸️ BOO-TIFUL SPOOKY GHOST MERINGUE COOKIES 🎃🍪 "Little ghosts, big sweetness" Yield: 15-20 Ingredients • 4 large egg whites, at room temperature • 1 cup (200 g) superfine or caster sugar • ¼ teaspoon cream of tartar • 1 teaspoon vanilla extract • ¼ teaspoon salt • Melted dark chocolate or mini chocolate chips, for decorating Instructions 1. Prepare the oven: Preheat the oven to 200°F (95°C). Line a baking tray with parchment paper. Make sure your mixing bowl and beaters are completely clean and free from grease. 2. Beat the egg whites: Place the egg whites in a clean bowl and beat on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. 3. Add the sugar: Gradually add the caster sugar, one tablespoon at a time, while beating continuously. Continue for about 7–10 minutes until the mixture is thick, glossy, and forms stiff peaks. Rub a little mixture between your fingers; it should feel smooth, without gritty sugar crystals. 4. Add the vanilla: Gently beat in the vanilla extract until combined. Avoid adding too much liquid, as it can affect the texture. 5. Shape the little ghosts: Transfer the meringue into a piping bag fitted with a large round nozzle. Pipe tall, swirling mounds onto the prepared tray, lifting the tip at the top to create cute ghostly peaks. 6. Bake slowly: Bake for approximately 1½–2 hours, depending on their size, until the meringues are dry and can be lifted easily from the parchment. Turn off the oven and leave the cookies inside for another hour, with the door slightly ajar, to cool gradually. 7. Decorate the faces: Once completely cool, use melted dark chocolate and a toothpick to draw little eyes and spooky mouths. Alternatively, gently press mini chocolate chips into the meringues. 8. Serve and enjoy : Arrange your ghostly treats on a dark serving platter with tiny pumpkins and Halloween sprinkles for a magical spooky-season display. Tips for Perfect Ghosts : • Separate the eggs carefully; even a tiny amount of yolk can prevent the whites from whipping properly. • Make meringues on a dry day if possible, as humidity can make them sticky. • Store in an airtight container in a cool, dry place once completely cooled. • For food safety, use pasteurized egg whites if preferred, and ensure the meringues are thoroughly dried. Enjoy!🎃🍪