Today for the weekly Ruff Draft, we are sharing with you how we made our little BOO-Meringues from our Haunted Halloween Printable Collection.

We had many requests/comments about these little guys, and thought why not show you the behind the scenes making of our scary friends.

 

 

 

Ingredients needed:  (we like this recipe, but feel free to use your own)

4 large egg whites

1/2 teaspoon of cream of tartar

1 cup of superfine sugar (you can use granulated sugar and run it through a food processor)

1/2 teaspoon of vanilla extract

Piping bag

Baking tray lined with Parchment paper

Melting chocolates

Toothpicks

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Preheat oven to 200 degrees F

Pour egg whites into mixing bowl  with mixer and beat on low-speed until egg whites become foamy.

 

Add the cream of tartar and continue to beat the egg whites until they have soft peaks.  Add the sugar, a little at at time (you may need to use a spatula to push it all back into the mixture).   *Side note – the recipe calls for super fine sugar – we used regular sugar… the consistency was a little grainy from the sugar, but not enough to effect the ghosts

 Continue to beat until the meringue holds very stiff peaks.  Last, beat in vanilla extract.

 

Next take your piping bag (can be found in the baking section at stores, such as Michaels), and fold top portion of bag down.  (this allows you to fill the bag with ease)

Fill bag.  Pull flap back up when finished.  Cut tip with scissors (we cut off about 1/3″ – 1/2″)

Twist top to close.

In order to keep the parchment paper from moving, we recommend using a little bit of meringue underneath each corner of the tray (it keeps it still while you pipe the ghosts).

Slowly, pipe the ghosts upright (allowing more meringue to come out at bottom vrs the top).  You can give them ridges while layering, or squeeze them out into a more solid shape.  We love the variations – play with them, and have fun!

If you don’t want your tips of ghosts to be so pointy, dab a drop of water on your finger tip and slightly smooth the tops.

You could event sculpt them slightly and turn them into snowmen for Christmas time!

Once your tray is ready, place into oven at 200 degrees F, and cook for 1 1/2 hours or until they are dry and crisp. 

Then turn off the oven and allow them to sit in the oven for another hour or so, to dry out even more.

Take out the dried ghosts.  They will puff out a little, and slope a little from the baking process, but that’s what gives them character. (No one ghost is alike) 🙂

If you want to create ghosts on sticks, we use either wooden skewers with pointed edges or you can use a tooth pick to “drill” the hole in the bottom, for a lollipop stick.

(keep in mind that the meringue will crack easily so do this part gently)

Next comes the fun part – creating faces.

Heat your melting chocolate (follow the bag instructions)

Use your toothpick as a mini-paint brush, and dab the eyes.  You can paint in a little mouth as well (we didn’t on these, but we did add mouths on our Haunted Halloween versions)

 

Last add your lollipop sticks or skewers if you are using them.

Here are some other photos of our Boo-Meringues from our Haunted Halloween Printable Collection.

 

 

 

After watching Maureen make these, I was dumb-founded at how easy they really are to make.  Send us photos of your versions… I think they are seriously cute and hope you make them for your own Halloween parties!

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