Prep: 10 minutes
Dry: 6 hours
- 6 large egg whites
- 1/2 cup superfine sugar
- Brown or black decorating gel
1. Preheat oven to 375 degrees. Using the whisk attachment and an electric mixer, beat the egg whites on high speed until soft peaks just start to form, about 1 1/2 to 2 minutes. Add the sugar in a slow, steady stream and continue beating on high speed until very stiff peaks form, about 2 to 2 1/2 minutes more.
2. Scoop out large spoonfuls of the whipped egg whites and place them a few inches apart on the cookie sheet, using your fingers to shape the mounds like ghosts. Turn off the oven and place the meringues in the oven to dry, at least 6 hours or overnight.
3. Remove the meringues from the oven and draw on eyes with the decorating gel.