Ghostly Divinity

meringue-ghosts3Staying away from highly processed refined white sugars around Halloween can be next to impossible. But we said “next to.”

Some cooks think meringue is complicated and difficult to make but it’s not at all if you remember a couple key rules when making it. It only took me about 5 minutes to whip up a batch of these. Just follow this recipe exactly and you will not have any problems. Our recipe also has a little hidden surprise to it.

Makes 2 dozen.

2 egg whites

1/8 teaspoon cream of tartar

2 Tbsp honey or 1/8 tsp stevia

organic semisweet mini chocolate chips or pieces of raisins

Heat oven to 225°F. Very lightly grease a cookie sheet with olive oil. In small bowl, combine egg whites and cream of tartar; beat at medium to high speed until peaks start to form. Add sweetener very slowly, about 1/2 tsp at a time by drizzling it into the whites and whipping between each application.

Most recipes like this say you need a decorating or piping bag to make the ghosts, but you can do it with a simple tablespoon. If you have a cake decorating bag, you can get more creative, but will your kids care? Probably not.

Optional: you can place your little ghosts on top of a pre-made cookie wafer to give them more flavor and appeal. And, you can hide little surprises inside of them like putting a few chocolate chips or raisins inside the ghost by pushing them into the center of the meringue with a butter knife or toothpick before you bake them.

Scoop up a heaping tablespoon of the meringue and drop a dollop onto your oiled cookie sheet or a cookie wafer. Using the back of the spoon, tap the top of the dollop and pull up to form a peak for the top of the ghost’s head. You can shape and form the meringue a little with your spoon and fingers to make it into the shape you want.

Place 3 Mini chocolate chips in each ghost for eyes and mouth. Or cut up small pieces of raisin to use if you want to stay away from the processed chocolate chips. For the mouth, put the pointed tip of the chip into the meringue to give the mouth more of a round appearance. Place cookie sheet on center rack in oven.

Bake at 225°F. for 1 hour and 30 minutes. Cool completely. Remove ghosts from cookie sheet. Keep them refrigerated if you won’t be eating them right away since they are made from eggs.

For more recipes like this one using non-GMO and non-processed ingredients, follow this online recipe book.

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