Become a Member and receive 10% Off all Products & Download all Digital Books FREE. Join Now!
Get free standard shipping on orders over $250

NEW PRODUCT - The Metabolism Adrenal Repair Bundle - Reduce Stress, Stimulate Energy & Ignite the Metabolism! Learn More

Blog Sidebar

JOIN THE COMMUNITY WHO HAS LOST OVER 2 MILLION POUNDS TOGETHER!

Learn More

Ghostly Meringues

Posted on

Print

Ghostly Meringues

Makes about 32 cookies | Prep time: 30 minutes | Total time: 24 hours

Ingredients:

  • 2 fresh egg whites (pasteurized whites will not whip)
  • 1 tsp. fresh lemon juice
  • 1/2 cup birch xylitol
  • Cacao nibs

Directions

  1. Preheat the oven to 225 degrees, and line two baking sheets with parchment paper. Have a pastry bag with a 1/2-inch tip ready (or you can just use a plastic bag and snip off a little corner).
  2. Beat the egg whites and lemon juice with an electric mixer until the whites hold stiff peaks. Beat in the xylitol, a tablespoon at a time. Continue beating until the xylitol is fully dissolved (when you rub a bit of the meringue between your fingers, you shouldn’t feel any xylitol crystals), and the meringue is very stiff and glossy.
  3. Transfer the meringue to the pastry bag or plastic bag. Holding the bag perpendicular to the baking sheet, pipe mounds about 2 inches high. Add cacao nib eyes and mouths to your ghosts. Bake for 2 hours, then turn the oven off and leave the meringues in the warm oven overnight. If they’re still sticky in the morning, leave them in the oven (or in another dry place) until they are dry.

We featured two additional Halloween recipes in our newsletter. Not signed up yet? We send exclusive recipes EVERY WEEK, so sign up on the right side of this page. We featured these cute jack-o-lantern stuffed peppers and this creative crudite tray and new dipping sauce.

 

 

 

 

JOIN THE COMMUNITY WHO HAS LOST OVER 2 MILLION POUNDS TOGETHER!

Learn More