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Easy Meringue Ghost Cookies
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These easy Meringue Ghost cookies are the perfect gluten-free Halloween treat! This easy recipe requires just 5 ingredients too!
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Ingredients:
– egg whites (room temperature) – cream of tartar – sugar – vanilla extract – black edible food marker (or black icing)
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To start, whip up egg whites until frothy. Then add the cream of tartar and mix on medium high speed.
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With mixer running on medium-high speed, slowly add the sugar until stiff peaks form.
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Pipe the ghost shapes using a piping bag with a wide, round tip. Do this by making 3 dollops on top of each other.
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Bake on low heat for about 45 minutes or until the meringue dries on the outside.
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Once cooled, add faces to your ghosts.
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So simple and so cute!
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And spooky too!
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