3/4 cup sugar
2 teaspoons cornstarch
4 large egg whites
3/4 tsp vanilla extract
1/8 tsp table salt
2 tablespoons mini chocolate chips
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225 degrees. Spray 2 baking sheets with cooking spray. Whisk together sugar and cornstarch in a small bowl.
In stand mixer with whisk attachment, beat egg whites, vanill, and salt and high speed until soft peaks start to form, 30-45 seconds. With mixer running at medium speed, slowly add sugar mixture in steady stream (process should take about 30 seconds). Stop mixer and scrape down sides and bottom of bowl. Return mixer to high speed and beat until glossy stiff peaks have formed, 30-45 seconds.
Place meringue in a gallon zip top bag and clip off 1/2 inch of one corner to form a round hole. Pipe 24 meringues in 1 1/4 inch wide by 1 inch high "ghosts" on each baking sheet. Add 2 mini chocolate chips to form "eyes" on each ghost. Bake 1 hour. Turn off oven and allow meringues to cool in the turned-off oven for 1 hour longer. Remove from oven and cool completely before serving, about 10 minutes. Store leftovers in an airtight container
You can also make meringue eyeball cookies by piping round circles of meringue, and placing a gummy lifesaver in the center of each one, and a mini chocolate chip in the center of each lifesaver. Bake as directed.
2 teaspoons cornstarch
4 large egg whites
3/4 tsp vanilla extract
1/8 tsp table salt
2 tablespoons mini chocolate chips
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225 degrees. Spray 2 baking sheets with cooking spray. Whisk together sugar and cornstarch in a small bowl.
In stand mixer with whisk attachment, beat egg whites, vanill, and salt and high speed until soft peaks start to form, 30-45 seconds. With mixer running at medium speed, slowly add sugar mixture in steady stream (process should take about 30 seconds). Stop mixer and scrape down sides and bottom of bowl. Return mixer to high speed and beat until glossy stiff peaks have formed, 30-45 seconds.
Place meringue in a gallon zip top bag and clip off 1/2 inch of one corner to form a round hole. Pipe 24 meringues in 1 1/4 inch wide by 1 inch high "ghosts" on each baking sheet. Add 2 mini chocolate chips to form "eyes" on each ghost. Bake 1 hour. Turn off oven and allow meringues to cool in the turned-off oven for 1 hour longer. Remove from oven and cool completely before serving, about 10 minutes. Store leftovers in an airtight container
You can also make meringue eyeball cookies by piping round circles of meringue, and placing a gummy lifesaver in the center of each one, and a mini chocolate chip in the center of each lifesaver. Bake as directed.
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