Halloween Pumpkin & Ghost Meringue Cookies
These meringue cookies are simple to make and a perfect Gluten-free treat for Halloween!
Place egg whites, cream of tartar, and vanilla extract in a stand mixer fitted with the whisk attachment. Beat ingredients on medium-high for 3-4 minutes until soft peaks form.
Slowly add in granulated sugar 1 Tbsp at a time. Make an addition every 10-15 seconds. This process will take around 3-4 minutes.
Once all of the granulated sugar has been added, continue to beat on medium-high for another 3-5 minutes until meringue holds stiff peaks and is glossy.
Add half of the meringue into the piping bag fitted with the 12 tip. Add food coloring to the stand mixer and beat until incorporated - add to the other bag fitted with the 1M tip.
Use the 1M tip and pip up and down along the shape of the pumpkin and use the white meringue for the stem - add your sprinkles!
To pipe the ghosts, use the white meringue and fill in the body of the ghost, flattening out the line with an offset spatula. Add your eyes and mouth.
Bake for 60-70 minutes at 220 degrees. Turn off oven and allow meringues to sit in the oven for an additional 60 minutes.
Serve & Enjoy!
For full recipe and instructions follow the link below!
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