4 large egg whites at room temperature
½ tsp cream of tartar
1 cup superfine sugar
½ tsp vanilla extract
Candy eyes or chocolate chips
Preheat the oven to 200 degrees.
Beat the eggs with your electric mixer until foamy. Add the cream of tartar and continue to beat the egg whites until they hold soft peaks. Add the sugar a little at a time and beat until the meringue holds a stiff peak. Add the vanilla.
Use a pastry bag with a ½ inch pain tip, or cut the corner of a ziplock bag and use it as a pastry bag to pipe the ghosts onto your lined baking sheet.
Press the eyes or chocolate chips into the ghosts carefully.
Bake for approximately 1 ½ hours or until they are dry and crisp. Turn off the oven, leave the door open and let the meringues finish trying for several hours of overnight.
Meringues will keep for several days at room temperature.
Creamy peanut butter
1 red apple
Squeeze of lemon juice
Slice the apples into wedges and toss in a squeeze of lemon juice. Spread peanut butter on one side of each apple. Sandwich marshmallow “teeth” in between the two slices.
Whole wheat English muffins
Spread pizza sauce on the English muffins. Assemble the mummy with the olives as eyes and string cheese.
Bake at 350 for 10 minutes