All you need to whip these up are eggs, cream of tartar, sugar and black decorating icing gel. Doesn’t get much easier than that! They’re best eaten the day-of, but you can store them for up to 2 days in an airtight container.
4 egg whites
1/2 tsp cream of tartar
1 cup sugar
Black decorating icing gel
Preheat oven to 225 degrees.
Using an electric mixer, whip the egg whites for a few minutes on high speed until they become frothy (you will see lots of little bubbles).
Next, add your sugar in small amounts.
Finally, mix in the cream of tartar.
Continue to whip the mixture until it gets stiff (it should hold a shape when stopped).
Prepare your baking sheet with a layer of foil covered with non-stick spray.
Place the meringue mixture into an icing bag.
Using your icing bag and a large round icing tip, continually press the meringue mixture directly down onto the foil. Press down and lift up to create layered stacks for each ghost (release the pressure just a tiny bit, pulling up on your frosting bag at the same time in between each layer).
Bake them for about 45 minutes or until the tops become a little brown.
Once they are completely cooled, they will harden and be ready to decorate with black gel frosting!
Add eyes and mouths to your ghost with the black gel icing.
Store in an air tight container for up to 2 days.
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