- 4 egg whites, room temperature
- 1/2 Teaspoon cream of tartar
- 2/3 Cup granulated sugar
- 1/2 Teaspoon vanilla or lemon extract
- 2/3 Cup powdered sugar
- 1/2 Cup California raisins or Zante currants
Line two lightly greased baking sheets with parchment or brown paper; set aside.
In small mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar and beat until mixture forms soft peaks. Add sugar, 1 tablespoon at a time, beating constantly at high speed until stiff but still glossy. Beat in vanilla or lemon extract. Sift powdered sugar, about 1 tablespoon at a time, over top and fold in by hand.
Fill pastry bag fitted with decorator tip with meringue and fold end over to enclose. Squeeze slowly onto paper-lined baking sheets to make short, thick shapes (to avoid breakage) of ghosts, goblins, snails, bats and other scary creatures. Decorate with raisins or currants for eyes and teeth.
Bake at 200°F for 1 to 1 1/2 hours or until dry. Remove from pan with metal spatula and place on flat surface to cool. Store in airtight container.