Makes about 32 cookies | Prep time: 30 minutes | Total time: 24 hours
- 2 fresh egg whites (pasteurized whites will not whip)
- 1 tsp. fresh lemon juice
- 1/2 cup birch xylitol
- Cacao nibs
- 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).
- 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.
- 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.