Ghosts and Goblins

Scary Halloween treats or shape as mounds, rounds or dollops for tasty snacks on any occasion.
  • Prep Time : 40 min
  • Cook Time : 90 min
  • Ready Time : 2 hour, 10 min
  • Yields 25, 3-inch shapes
  • Details

    • Serving Size: 1 piece


    • 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.

    Nutrition Facts Per Serving

    Calories 45 (0% from fat); Total Fat 0g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 1g; Carbohydrate 10g; (Dietary Fiber 0g; Sugars 10g; ); Iron 0mg; Sodium 15mg; Calcium 2mg; Potassium 32mg

    This recipe is found in the following categories:

    Special Diet

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