Ghost Meringues

Gather the ingredients - * Egg whites * Granulated sugar * Vanilla extract * Black food marker

– Using a stand mixer fitted with the whisk  attachment, being mixing the egg whites at medium speed while slowly  adding the sugar 1 tablespoon at a time. – Add in the vanilla extract and mix on medium-high speed until stiff peaks form.

Transfer the meringue to a piping bag and create small round dollops on  the baking sheet (you want them to be about 1-inch or the size of a  Hershey kiss).

Bake for 1 hour then turn off the oven and allow the meringues to cool to room temperature inside.

Add two small dots to the meringues using the black food marker to resemble eyes.

Transfer to an airtight container and store at room temperature for up to 3 days.

Full recipe at