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On Your Menu: Halloween Meringue Ghosts

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Halloween Meringue Ghosts

9 egg whites (at room temperature)

3/4  teaspoon cream of tartar
3/4 teaspoon vanilla extract
1 cup + 2 TBS. sugar
 semisweet mini and regular chocolate chips
**Note:  Making this meringue requires a little  patience.

Preheat oven to 200-degrees.  Line cookie sheets with cooking parchment paper.

In a large bowl, beat egg whites, cream of tartar and extract with an electric mixer on medium speed until soft peaks form

Gradually add sugar, two tablespoons at a time, beating on – until stiff glossy peaks form and sugar is dissolved.

Spoon half of meringue mixture into large resealable bag food storage plastic bag, seal bag or decorating bag.  Cut off corner of bag.  Squeeze bag to form ghost shapes onto cookie sheets.  Repeat with remaining meringue

Place chocolate chips as eyes.   Bake 1 hour.  Turn off oven; leave meringues in oven with door closed for about 8 hours so they can dry completely.

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