Ghost meringue cookies are an adorable mini treat that are super easy to make and have that crunchy, and melt-in-your-mouth texture that's easier to achieve than you think!
Line a baking sheet with parchment paper or a silicon baking mat.
Add the egg whites to the mixing bowl and mix on medium speed. slowly add 1 tablespoon of sugar at a time. A stand mixer with a whisk attachment is best but a regular hand mixer will work as well.
Add in the vanilla extract and beat at medium-high speed for approximately 5 minutes or until stiff peaks form.
Transfer the meringue to a piping bag or a plastic zip closure bag with a small hole cut in a corner. Pipe out small round dollops onto the baking sheet approximate 1 inch in diameter.
Place in the preheated oven for 1 hour. Then turn off the oven and let the meringue cool in the oven completely.
Using a black food marker, paint on two small dots for eye ghost eyes
Notes
Store to an airtight container for up to 3 days at room temperature.Egg whites are the base of our meringues. They’ll develop more air and become lighter if your egg whites are at room temperature but they don’t have to be! Granulated sugar sweetens the meringues and helps stabilize the egg whites. Vanilla will enhance the sweetness of the meringues and add a subtle vanilla flavor. find food markers in most craft stores or on amazon. Make your own by mixing ¼ teaspoon black food coloring and 1 tablespoon of vodka and blend together thoroughly.