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