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Meringue Ghost



2 large egg whites at room temperature
1/2 Teaspoon cream of tartar
2/3 cup Fine granulated sugar
1 teaspoon vanilla extract


Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set-aside. Crack eggs into a metal bowl. (Metal bowls are best for meringue) With your Cuisinart electric mixer beat the eggs until foamy. Add cream of tartar and beat until fluffy but not all dry. Add sugar gradually about 3 tablespoons at a time. Add vanilla. Continue beating until all the sugar is dissolved and the meringue is shiny and tight. Good meringue should make peaks. Spoonful out your little ghost into little mountains on the parchment paper Lined cookie sheet. Leave about 1 inch between each cookie. Place baking sheets in preheated oven and turn oven OFF. Leave alone for at least two hours or overnight until cookies are crisp and dry. Remove your little ghost from the parchment paper you may decorate their faces you can write them with frosting.

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