This is a super easy cookie to make. It’s also fun for the little goblins in your life because they are simple to decorate. A great gluten-free halloween cookie that’s also low fat.
4 egg whites, room temperature
1 cup castor or super fine sugar (we don’t really have this in the States, so grind up a cup of regular white sugar in your food processor or mixer for about 30 seconds and you’re good to go)
1/4 tsp of cream of tartar
1 tsp vanilla
1/2 tsp nutmeg, cinnamon or pumpkin pie spice (these add a nice fall kick)
a large pastry bag
1 large round piping tip
eye balls or chocolate chips to make little eyes
sparkles and sprinkles and such
Preheat the oven to 200 degrees. Place a silpat liner or parchment paper on one or two cookie sheets.
With a hand mixer or standing mixer whip the egg whites and cream of tartar on medium high until soft peaks form.
The egg whites should look glossy. Add the vanilla. Slowly add in the sugar and spices. While the mixer was running I just continuously added spoonfuls of sugar until it was all in. Scrape the sides of your mixing bowl and give the whole thing one last mix up.
Fit the piping tip into your pastry bag, cut the tip of the bag off so that the tip peaks through the corner of the bag. Fill the bag with meringue. Squeeze one large ball onto the prepared cookie sheet. Squeeze a second large ball onto the first ball, and there you have your first little ghost! Make sure to pipe ghosts about an inch or so apart from each other. They don’t expand too much in the oven, but they certainly do a bit. They might even lean over a touch. Once you’ve piped the cookies, adorn them. Use your sprinkles, have fun with it! You can these fabulous wilton eyeballs at most craft stores.
Bake the cookies in the oven for 1 1/2 hours. Turn the oven off, and allow the cookies to sit in there for one more hour. EAT!!!!