Meringue Ghosts
Vegan, Oil-free, Gluten-free
Prep: 15 min, Bake: 2 hours, Total: 3 hours 15 min, Yields: 16 cookies
Ingredients:
- ½ cup aquafaba (liquid from one can of chickpeas)
- ½ cup confectioner’s sugar
- 1 Tbsp lemon juice
- 1 tsp vegan chocolate chips (to decorate)
Instructions:
- Preheat the oven to 220 ºF, cover a large baking sheet with parchment paper.
- Pour the aquafaba and the lemon juice into a large bowl.
- Whisk with a stand mixer or a hand-held mixer on high speed for 6 minutes until the mixture doubles in size and forms stiff peaks.
- Then start adding the sugar, one tablespoon at the time and continue beating until all the sugar has been added and completely incorporated.
- Spoon the meringue mixture into a large Ziploc bag, cut off a small opening in one of the bottom corners and pipe the mixture into ghost shapes.
- Place in the oven and bake for 2 hours.
- After 2 hours, turn the oven off and leave the ghosts to cool in the oven for at least another hour or overnight.
- When the ghosts are completely cooled, melt the chocolate in a microwavable dish for 20 seconds, stir until smooth.
- Dip a toothpick or skewer in the melted chocolate and paint faces on your ghosts.
- Store your meringue ghosts in an airtight container for 2 to 3 days.
Oct 27th 2022
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