Halloween’s in two days so I wanted to leave you with something fast and easy – and these adorable goblins are both!
Using my bulletproof technique for perfect meringues, these little guys require no special skills or equipment to execute. In fact, the more “imperfect” the better – they’re GOBLINS, after all.
I used some food coloring to jazz them up but feel free to leave them white and call them “ghosts”!
As for the eyes, I seem to always have a bunch on-hand so I attached them after the meringues cooled and I can’t stand the cuteness. But an edible ink marker will work just fine too.
I had a ball making these, and I hope you do too – let me know if you make ’em , and I hope you have a fun and safe Halloween!
4 large egg whites, at room temperature
1 cup sugar
1/2 teaspoon cream of tartar
gel food coloring (optional)
candy “eyes” (optional)
Pre-heat the oven to 200 degrees; line 2 baking sheets with Silpats or parchment paper.
Using the whisk attachment, beat the egg whites on low speed till frothy, and the surface is completely covered in tiny bubbles (don’t rush this step). Add the cream of tartar and increase the speed to medium. When tracks begin to form add the sugar, a little at a time, then increase the speed to high. Beat till mixture is stiff and glossy.
Divide the meringue into as many bowls as you have food colors. Tint each bowl and work swiftly but gently to incorporate, so as not to deflate the meringue.
To create the “goblins”, transfer the meringue to piping bags or ziploc bags. Snip openings and pipe various shapes. To get the little “horns”, lightly place the tip on the surface of the meringue and pull up to form a peak. Bake for 2 hours, rotating the pans from top to bottom halfway through. Turn off the oven and leave the door ajar for one hour. Transfer to a wire rack to cool completely.
If adding eyes, use a bit of melted chocolate or a mixture of confectioner’s sugar and water “glue” to attach.
This delicious recipe brought to you by Sheri Silver