Ghost Meringues with light and fluffy low calorie meringues shaped into ghosts with currants used for their eyes.
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
3/4 cup sugar substitute (for baking, such as Splenda)
1/2 teaspoon pure vanilla extract
24 dried currants
Preheat oven to 200 degrees. Line two large, heavy baking sheets with parchment paper.
Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon every 30 seconds until meringue holds very stiff peaks. Beat in vanilla.
Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip or spoon into a gallon-size heavy plastic food bag, then cut off one corner to make a 1/2-inch wide opening.
Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches wide and 5 inches high. Space ghosts about 2 inches apart. Press 2 currants into each ghost to form the eyes.
Bake until meringues begin to turn pale gold and are firm to the touch, about 1-1/4 to 1-1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons.
Recipe makes 12 servings
Calories: 23; Protein: 1g; Total Fat: 0; Carbohydrate: 8g; Fiber: 0; Cholesterol: 0; Sodium: 14mg
Exchanges: 1/2 Carbohydrate
What kind of music do ghosts listen to?
Jack o' lanterns originated in Ireland where people placed candles in hollowed-out turnips to keep away spirits and ghosts on the Samhain holiday.