October 18: Halloween Ghost Meringue
POSTED: 9:36 am MDT October 17, 2009
UPDATED: 9:47 am MDT October 17, 2009
Halloween Ghost MeringueServes 6Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver
Ingredients:
8 egg whites
1 c. sugar
1 tsp.
lemon Juice
Pinch of saltSteps:
1. Line a baking sheet with parchment paper and pre-heat oven to 200 degrees
2. In a mixing bowl, combine egg whites and salt. Mix at medium speed.
3. Once egg whites start frothing and gaining volume, start sprinkling sugar little by little without stopping the mixing or changing the speed
4. Keep adding the sugar and mix until the whites become thick and the sugar is completely absorbed into the egg whites
5. Add the lemon juice to the mixture, stir a little more and transfer to a piping bag
6. Work quickly and pipe the meringues in the shape you’d like directly on to the lined baking sheet, creating the shape of a ghost
7. Bake at 200 degrees for 1.5 – 2 hours (depending on the final shape and size) or until firm to the touch
8. Let the meringue cool and decorate with melted chocolateEnjoy!
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8 egg whites
1 c. sugar
1 tsp.
lemon Juice
Pinch of saltSteps:
1. Line a baking sheet with parchment paper and pre-heat oven to 200 degrees
2. In a mixing bowl, combine egg whites and salt. Mix at medium speed.
3. Once egg whites start frothing and gaining volume, start sprinkling sugar little by little without stopping the mixing or changing the speed
4. Keep adding the sugar and mix until the whites become thick and the sugar is completely absorbed into the egg whites
5. Add the lemon juice to the mixture, stir a little more and transfer to a piping bag
6. Work quickly and pipe the meringues in the shape you’d like directly on to the lined baking sheet, creating the shape of a ghost
7. Bake at 200 degrees for 1.5 – 2 hours (depending on the final shape and size) or until firm to the touch
8. Let the meringue cool and decorate with melted chocolateEnjoy!
