These sugar-free meringue ghosts are the perfect Halloween treats! Easy to make and oh-so-adorable, they are great served as cookies on a platter or used as spooky cake/ cupcake toppers.
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Ingredients (15 servings)
1 egg white
25g monkfruit erythritol sweetener
1/8 tsp cream of tartar
1/4 tsp vanilla extract
5g sugar-free dark chocolate (optional, for decoration)
Preheat the oven to 110°C / 230°F and line a baking sheet with parchment paper.
Process monkfruit erythritol sweetener in a food processor until very fine and powdery.
In a clean and dry large mixing bowl, add egg white and cream of tartar and beat until frothy.
Add powdered monkfruit erythritol sweetener and beat until incorporated into the egg white, one tablespoon at a time, until all is added. Then continue beating until stiff peaks form.
Transfer meringue into a piping bag and pipe meringue onto lined baking sheet, squeezing out a large dollop at the base and slowly lifting the bag to form a pointed tip. Repeat until all of the meringue is used up.
Bake for 45 minutes.
Turn off the oven, and leave meringue cookies in the oven with the door ajar for one hour or until completely cooled.
To make little meringue ghosts, melt sugar-free dark chocolate in a microwave-safe bowl in the microwave in 10 second intervals until melted. Using a chopstick or stick as a pen and the melted chocolate as your ink, draw eyes and mouth on each cookie or decorate as you please.
Enjoy your meringue cookies as is or use them as cake or cupcake toppers!
Store meringue cookies in an airtight container in room temperature for up to 2 weeks. Make sure your container is completely dry and airtight!
Make sure your mixing bowl is completely clean and dry to ensure you will get stiff peaks from the egg whites.
Cream of tartar helps stabilise the meringue. If you don’t have any, you may substitute with 1/2 tsp lemon juice.
These cookies can leave a cooling sensation in your mouth because of the erythritol. If that bothers you, try to substitute with another granulated sweetener of choice, or replace half of the erythritol with another sweetener such as inulin, or powdered sugar if you're happy with these being low-sugar and not sugar-free.