Ingredients
2 large egg whites, room temperature
½ tsp cream of tartar
Pinch of salt
½ cup granulated sugar
½ tsp The Sweetest Bean Vanilla Extract (or for speckled ghosts, try The Sweetest Bean Vanilla Powder!)
Black edible color marker
Preheat the oven to 200 deg F and line a baking sheet with parchment paper. Prep a piping bag with a ½ inch round tip and place inside a tall glass.
In the bowl of a stand mixer, add the egg whites, cream of tartar, and salt. Using the whisk attachment, mix on medium until medium soft peaks form.
While still mixing, gradually add the sugar making sure that the sugar is fully incorporated before adding more. Once all of the sugar is added, mix the meringue at medium high until stiff, glossy peaks form. Add The Sweetest Bean Vanilla Extract and mix until fully incorporated.
Use a bit of the meringue to act as glue to help adhere the parchment paper to the baking sheet. Add the meringue to the prepared piping bag. Holding the bag straight up over the baking sheet, squeeze out a large dollop of meringue to form the base, lift up slightly and make a slightly smaller dollop centered on top of the first one, then lift up and add a slightly smaller dollop on top of the second. Stop squeezing the bag and lift up to complete the ghost. Repeat this process leaving about 1 ½“ between ghosts.
Bake the meringues for 1 hour. Turn the oven off with the meringues still inside and keep the door shut. Leave the meringues in the oven until completely cool (about 3 hours to overnight).
Once fully cooled, decorate ghosts faces on the meringues using a black edible color marker.
Store the meringues in an airtight container at room temperature. Enjoy!
(Makes about 24 meringue ghosts)