Ingredients
Scale
- 2 egg whites (or 6 tablespoons of liquid egg whites from a container)
- 1/8 tsp cream of tartar
- 1/4 tsp almond extract
- 2 tbsp Swerve confectioner
Instructions
- Preheat oven to 195 degrees F. Line a baking sheet with a silicon mat or parchment paper.
- In a medium mixing bowl, beat egg whites and cream of tartar on medium speed until frothy and tripled in size. Add 1 tbsp sugar and almond extract and continue to beat until egg whites appear glossy. Add additional sugar and beat for an additional minutes.
- Fill a large piping bag with a 1/4 inch tip with meringue. On a covered baking sheet, slowly pipe a 1-inch "blob" and then slowly, while still applying pressure, lift the piping bag until the desired "ghost" height has been reached. Repeat with the remaining meringue mixture (I ended up with 18 ghosts about 3 inches high).
- Place the baking sheet in the preheated oven for 30 minutes. Then, turn off the oven but do not open the door or remove the ghosts for at least 1-2 hours.
- Using black gel, carefully dot 2 eyes on each ghost. Let the gel dry and store ghosts in an airtight container.
Notes
- If you don't have a piping bag, take a large ziplock bag, fill it with the meringue and then cut off one corner of the ziplock bag to act as your piping tip.
- Feel free to use regular icing sugar instead of Swerve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sides
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 Ghost
- Calories: 2
