Gluten Free Meringue Ghosts

Nothing scary about making these fun treats. Just beat sweetened egg whites and bake slow until crunchy.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 20
Fat 0g
Saturated Fat 0g
Sodium 0mg

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 20
Calories from Fat: 0),

% Daily Value

Total Fat: 0g; 0%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 0mg; 0%;
Total Carbohydrate: 4g; 4%
(Dietary Fiber 0g 0% Sugars 4g 4% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 2 hr 20 min
Servings 24

Ingredients

2: egg whites

1/8: teaspoon cream of tartar

1/2: cup sugar

1/4: teaspoon gluten-free vanilla extract

1: teaspoon miniature semisweet chocolate chips

Directions

1 Heat oven to 200°F. Line 2 cookie sheets with parchment paper. In small bowl, combine egg whites and cream of tartar; beat at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until meringue is very stiff and glossy, and sugar is dissolved.
2 Use disposable decorating bag or gallon-sized resealable food storage plastic bag with 1/2-inch hole cut in bottom corner. Spoon meringue into bag; twist top to partially close bag.
3 Squeeze bag to pipe meringue into 4-inch ghosts on parchment paper-lined cookie sheets. Place 3 chocolate chips in each ghost for eyes and mouth. Place cookie sheets on center rack in oven.
4 Bake at 200°F. for 2 hours. Cool 10 minutes or until completely cooled. Remove cookies from parchment paper.

Did You Know?

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Cold eggs separate easily, while room temperature egg whites beat to their highest volume. Let the eggs whites stand at room temperature for about 15 minutes before beating them.

Meringue become tough if it absorbs moisture; store these "ghosts" in a loosely covered container at room temperature. If the humidity is high, transfer them to a tightly covered container.

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We calculated the nutrition of this recipe at the time it was created on 01/16/2013. NOTE: We do not include optional ingredients in our calculations.