Egg-free Ghost Meringues (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
Author: 
Recipe type: Halloween Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 25 ghosts
 
If you have an egg allergy, or are vegan--you can still have a spook-tacular holiday treat. Thanks to a new culinary gem, aquafaba, you can make the classic meringue without egg whites. Simply add eye balls after baking and transform your meringues into frightful ghosts.
Ingredients
  • ¾ cup aquafaba (the liquid drained from a 15 oz can of chickpeas)
  • 1 teaspoon cream of tartar
  • 1 Tablespoon corn starch
  • 1 teaspoon vanilla
  • 1 and ¼ cup granulated sugar
  • Candy eye balls, black icing, or mini chocolate chips to make faces
Instructions
  1. Heat oven to 200 degrees F. Line a baking sheet with parchment paper.
  2. Measure and pour the aquafaba into the bowl of a stand mixer with the whisk attachment on. Start mixing it slowly. Once it starts to become frothy, add the cream of tartar and cornstarch. Scrape down the sides of the bowl as necessary. When the frothiness starts to turn white, add the vanilla. (You can use color-free vanilla if you want a brighter white, but I didn't want to bother buying it.)
  3. With the stand mixer still mixing, add the sugar one Tablespoon at a time, to make sure it incorporates fully and isn't granular.
  4. Once all of the sugar has been added, continue mixing until the mixture has reached the stiff peaks phase (you could hold the bowl upside down over your head and it wouldn't spill out, as well as when you stop mixing and lift the whisk out, the peaks stand up firm and hold their shape). It will also look nice and glossy and take up most of the bowl in volume. It can take up to ten minutes, so be patient!
  5. Gently place the mixture in either a piping bag, or even a ziplock bag. You can use a #12 round tip, but I just cut the corner of my ziplock bag.
  6. Holding the bag upright, like you would if you were frosting something, squeeze from the top and make swirls, depending on how big you want your ghosts. Give your ghosts room to grow and don't put them too close. I find it took several pans to use all of the mixture.
  7. Bake for one hour. After the timer has finished, turn the oven off and allow them to cool in the oven. They should be firm to the touch.
  8. You can use candy eye balls (unfortunately, I've never found any that don't have soy, so if you need them to be top 8 free, you can either use black piping gel, chocolate chips or black frosting for eyes instead.) I got the eye balls to stay by using a bit of the leftover meringue mixture on the backs of the eyes to help them stay in place.
  9. Enjoy!
Notes
Adapted from: Namely Marley

This recipe contains affiliate links.
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/egg-free-ghost-meringues/