Meringue Bones and Ghosts

Meringue Bones and Ghosts
  • 2 large egg whites
  • 2 drops fresh lemon juice, or more to taste
  • 7 tablespoons white sugar, or more to taste
  • 2 chocolate chips, melted, or as needed


  1. Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
  2. Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
  3. Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
  4. Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
  5. Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

04/10/2018
Meringue Bones and Ghosts, recipe PT15M PT1H 5 455 calories

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