Here’s a trick that’s a treat: Turn meringue cookies into spooky gluten-free, dairy-free meringue ghosts. I made these ghosts this weekend and should have posted the recipe earlier, but this spirited dessert is pretty easy to whip up with ingredients you have on hand.
I used my trusted gluten-free meringue cookie recipe, and then my kids piped the meringues into ghost shapes, dipped a toothpick into melted chocolate, dotted on eyes and mouths and placed the little ghosties on a bed of crushed gluten-free chocolate cookies (we used KinniToos chocolate sandwich cookies) for a ghoulish effect.
The hardest part is piping the meringues. Check out this Apartment Therapy: The Kitchn video about piping techniques. Happy Halloween!
(gluten-free, dairy-free, pareve)
By Gluten-Free Nosh
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- Preheat oven to 250 degrees. Line two cookie sheets with parchment paper and set aside.
- Using a mixer, beat egg whites on high speed until foamy. Add cream of tartar and salt, and beat until stiff. Add sugar gradually and continue beating. Beat in vanilla extract.
- Use a pastry bag to pipe the meringues into three-tiered ghost shapes on the parchment paper.
- Bake for one hour. Allow meringues to cool.
- Melt a small amount of chocolate. Dip a toothpick in the chocolate and dot eyes and a mouth on each ghost. Place meringue ghosts on a bed of crushed gluten-free chocolate cookies.
Yield: 45 meringue ghosts