​Meringue Ghosts

Vegan, Oil-free, Gluten-free

Prep: 15 min, Bake: 2 hours, Total: 3 hours 15 min, Yields: 16 cookies

Ingredients:

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 Jitka Burger, Certified Health Educator

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