Poltergeists have never been this cute—or this delicious. A light, low-cal treat that is equal parts charming and spook-tacular. And with only a handful of ingredients, dessert doesn’t get much easier.
Makes roughly 20 ghosts. Preheat the oven to 325 degrees. In a small bowl, combine sugar and cornstarch; set aside. In a separate bowl, whip the egg whites on high until soft peaks form, about 3 minutes. Gradually add the sugar mixture, continuing to beat until stiff peaks form. Add the lemon juice, beat until combined, and scrape into a piping bag fit with a ½-inch-wide tip. Pipe 2-inch-tall ghosts onto a parchment paper–lined baking sheet. Create a face with three of the dried berries.
Place in the preheated oven and immediately turn the oven down to 225 degrees. (The meringue needs a higher heat to create a firm exoskeleton and a lower temp to bake internally.) Bake for 1 hour, then turn the oven off and prop the door open slightly. Let cool completely in the oven before serving. Store at room temperature for 3 days.
Ingredients
Directions
Makes roughly 20 ghosts. Preheat the oven to 325 degrees. In a small bowl, combine sugar and cornstarch; set aside. In a separate bowl, whip the egg whites on high until soft peaks form, about 3 minutes. Gradually add the sugar mixture, continuing to beat until stiff peaks form. Add the lemon juice, beat until combined, and scrape into a piping bag fit with a ½-inch-wide tip. Pipe 2-inch-tall ghosts onto a parchment paper–lined baking sheet. Create a face with three of the dried berries.
Place in the preheated oven and immediately turn the oven down to 225 degrees. (The meringue needs a higher heat to create a firm exoskeleton and a lower temp to bake internally.) Bake for 1 hour, then turn the oven off and prop the door open slightly. Let cool completely in the oven before serving. Store at room temperature for 3 days.
Thanks to Whole Foods Market for the recipe!
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