Ingredients
Equipment
Method
- Preheat the oven to 275°F (135°C) and line two baking sheets with parchment paper. Wipe the mixing bowl and whisk with a little vinegar or lemon juice and dry well, so no grease remains.
- In the clean mixer bowl, combine the egg whites, cream of tartar, and salt. Leave it ready beside the stove.
- In a small heavy saucepan, stir together the sugar and water over medium heat just until the sugar dissolves. Stop stirring, insert a candy thermometer, and cook until the syrup reaches 240°F (115°C), about 5 to 6 minutes.
- When the syrup reaches about 230°F (110°C), begin whipping the egg whites on medium speed until soft peaks form.
- With the mixer running on medium-low, pour the hot syrup in a thin, steady stream down the side of the bowl, avoiding the whisk. Add the vanilla, increase the speed to high, and whip for 6 to 8 minutes, until the meringue is thick, glossy, stiff, and the bowl feels barely warm.
- Transfer the meringue to a piping bag with a 1/2-inch (12 mm) round tip. Pipe 1 1/4-inch (3 cm) wide kisses onto the parchment about 1 inch (2.5 cm) apart. Hold the bag straight, squeeze, and lift slowly to pull a tall peak, like a ghost with a pointed head. Smooth any curled tips with a slightly wet fingertip.
- Press two mini chocolate chips into each ghost for eyes, point side down, and a third for a mouth if you like.
- Bake one tray at a time on the middle rack for 22 to 25 minutes, until the outsides are dry, set, and release easily from the parchment. Do not open the oven in the first 15 minutes.
- Turn the oven off and leave the ghosts inside with the door slightly ajar for 15 minutes. Cool completely on the tray before peeling off the parchment.
Video
Notes
Under thirty minutes: Small, 1 1/4-inch (3 cm) kisses bake quickly at 275°F (135°C). The result is a crisp shell with a soft, chewy marshmallow center. For fully dry, crisp meringues, bake at 200°F (95°C) for 60 to 75 minutes instead.
Italian meringue: The hot syrup cooks the egg whites, which makes this meringue more stable, glossy, and safer to eat than a French meringue. It also is less likely to weep or collapse.
Temperature: Use a candy thermometer. Under 235°F (113°C) the meringue can be too soft, and over 245°F (118°C) it may turn grainy.
Grease-free equipment: Any trace of oil or yolk will stop the whites from whipping. Separate the eggs carefully.
Humidity: Meringue absorbs moisture from the air. Avoid making it on rainy or very humid days, and store the cookies in a sealed container.
Eyes: If you prefer, dot the eyes on after baking with melted chocolate, using a toothpick. Edible black pearls or black sprinkles also work.
Allergies: This recipe contains eggs. It is naturally gluten free, but check chocolate chip labels for allergens.
Storage: Store in an airtight container at room temperature for up to 5 days. Do not refrigerate, as the cookies will soften. Nutrition (per ghost) Calories 25 kcal Carbohydrates 5 Protein 0 g Fat 0 g Saturated fat 0 g Cholesterol 0 mg Sodium 8 mg Potassium 6 mg Fiber 0 g Sugar 5 g
Italian meringue: The hot syrup cooks the egg whites, which makes this meringue more stable, glossy, and safer to eat than a French meringue. It also is less likely to weep or collapse.
Temperature: Use a candy thermometer. Under 235°F (113°C) the meringue can be too soft, and over 245°F (118°C) it may turn grainy.
Grease-free equipment: Any trace of oil or yolk will stop the whites from whipping. Separate the eggs carefully.
Humidity: Meringue absorbs moisture from the air. Avoid making it on rainy or very humid days, and store the cookies in a sealed container.
Eyes: If you prefer, dot the eyes on after baking with melted chocolate, using a toothpick. Edible black pearls or black sprinkles also work.
Allergies: This recipe contains eggs. It is naturally gluten free, but check chocolate chip labels for allergens.
Storage: Store in an airtight container at room temperature for up to 5 days. Do not refrigerate, as the cookies will soften. Nutrition (per ghost) Calories 25 kcal Carbohydrates 5 Protein 0 g Fat 0 g Saturated fat 0 g Cholesterol 0 mg Sodium 8 mg Potassium 6 mg Fiber 0 g Sugar 5 g