Meringue Ghosts Recipe for Halloween

Directions

1. Set your oven to 225°F (105°C) and cover a big baking tray with parchment paper.
2. Place the room-temperature egg whites, cream of tartar, and salt into a mixing bowl.
3. Whisk the ingredients on a low setting until the liquid turns frothy.
4. Turn the mixer up to its highest speed.
5. While the beaters are still spinning fast, slowly pour in the granulated sugar, one tablespoon at a time.
6. Continue mixing until the batter looks glossy, has grown in size, and forms stiff peaks. Make sure the sugar has fully melted so the texture is smooth, not grainy.
7. Fold the vanilla extract into the mixture.
8. Transfer the batter to a piping bag and squeeze out ghost shapes onto the lined tray. You can place the shapes very close together since they will not spread while baking.
9. Bake at 225°F (105°C) for 60 minutes. After the hour is up, switch off the heat but keep the door shut. Let the treats cool down entirely inside the oven before taking them out.