These little ghosts may look spooky, but they’re all sweet thanks to the fluffy whites of Nellie’s Free Range Eggs. Whipped to glossy peaks and baked until crisp, they’re the perfect kid-friendly Halloween treat - fun to pipe, fun to decorate, and even more fun to eat. Plus, every bite starts with eggs from hens raised with kindness and care with plenty of room to roam outside, so you can feel good about the goodies you’re whipping up for your crew. Boo-tiful and delicious!

Instructions 

1. Preheat oven to 200°F and line two baking sheets with parchment paper.
2. In an immaculately clean bowl, whip the egg whites with a hand or stand mixer on low speed until very bubbly (approximately 30 seconds).
3. Drizzle in the white vinegar and continue mixing on medium speed until egg whites are very foamy (approximately one minute).
4. Add the sugar 1-2 tablespoons at a time mixing on high and waiting approximately 45 seconds between each addition until you’ve added all of it.
5. Once all the sugar is added, continue whipping on high for 5 minutes. Scrape the bowl at the 2.5 minute mark. After 5 minutes, the egg whites should have at least doubled in size and be shiny and very thick. Firm peaks will stand tall when you drag a spoon through.
6. Place the fluffy mixture into a piping bag, and pipe directly onto the parchment paper. You can pile the meringue high to make tall ghosts, or you can shape them flat on the baking sheet.
7. Bake in preheated oven for 1 hour. Check halfway though for any browning. If meringues are browning, reduce heat by 50 degrees and rotate pans.
8. Once time is up, turn off the oven but leave the baking sheets inside to cool with the oven. Do not remove them until they are completely dry. They should be light and crisp and come off the parchment paper easily. 
   
9. Once completely cool, use an edible ink pen or food-safe brush and melted chocolate or gel food coloring to draw/paint on the eyes. 

Notes 

• Be sure the bowl and beaters are completely free of any greasy residue or egg yolk. This can prevent the egg whites from fluffing up fully.
• Room temperature egg whites fluff up faster than cold ones!
• For piping, you can use a special piping bag and nozzle, but you can also cut the corner off a zip-top baggie to pipe out and shape the ghosts.
• To get the cute meringue tail or point, release the pressure on the piping bag and lift the bag upwards.
  
• Store up to 3 days in an airtight container at room temperature.
  

Ghostly good and perfectly crisp, these sweet meringues are a fun way to add a little Halloween magic to your kitchen. Enjoy them on their own, float them in a cozy mug of hot cocoa, or perch them on top of cupcakes for a spooky-sweet touch.

Make sure you share your creations (even the funny flops!) with us on Instagram: @nelliesfreerange.