{"id":6762,"date":"2020-10-28T12:50:43","date_gmt":"2020-10-28T12:50:43","guid":{"rendered":"https:\/\/www.babyledfeeding.com\/?post_type=recipe&p=6762"},"modified":"2023-10-16T16:05:13","modified_gmt":"2023-10-16T16:05:13","slug":"refined-sugar-free-meringue-ghost-cookies","status":"publish","type":"recipe","link":"https:\/\/www.babyledfeeding.com\/recipe\/refined-sugar-free-meringue-ghost-cookies\/","title":{"rendered":"Healthy Halloween Ghost Cookies"},"content":{"rendered":"

Cute little meringue ghost cookies for Halloween. They are also a great recipe to make with kids at Halloween and are guaranteed to keep them busy in the kitchen for at least an hour! Well, it\u2019s one hour out of a lot of hours to fill.<\/p>\n

\"Healthy<\/p>\n

Meringue has always been a favourite in our house, broken sweet and crunchy bits layered with cream and berries. Totally delicious but, FULL of sugar! So, I decided naturally to try and make my own healthier version. Less sugar but indistinguishable from a normal meringue.<\/p>\n

Making your own meringue at home can be daunting, but the video below will show you just how easy it can be! In fact, so easy my 6 year old made it (almost<\/em>) all by himself.<\/p>\n

\"Ghost<\/p>\n

Easy meringue recipe \u2013 3 ingredients!<\/h3>\n

Start by separating the egg whites. It is really important to make sure you don\u2019t get any of the yolks into the whites or they won\u2019t fluff up correctly. Hense why I added the\u00a0(almost<\/em>) all by himself. This is a job for Mommas! OR, if you let your little one help, just make sure they have a bowl for their egg, just in case.<\/p>\n

Whisk the egg whites until light and fluffy, they should form stiff peaks.<\/p>\n

Then we add cream of tartar. This is an ingredient you will find in all supermarkets. I just used one teaspoon and whisked it into the eggs until they turned even fluffier.<\/p>\n

Finally maple syrup \u2013 I used 4 tablespoons and slowly poured into egg whisking as I did this. The mixture then changes into a smooth marshmallow texture.<\/p>\n

Transfer into a piping bag and pipe in an upward circular action to resemble ghosts.<\/p>\n

\"Ghost<\/p>\n

How to bake meringue<\/h3>\n

Meringue takes patience and the trick with these little cookies is to place them into an oven warmed to only 90\u00baC (195\u00baF). Bake for 2 hours, then turn the oven off and leave it there for about one hour until the oven has fully cooled. I usually bake the healthy meringue cookies the evening before and then turn off the oven and leave until the next morning. This ensures they have the perfect crunch!<\/p>\n

How to store meringue cookies?<\/h3>\n

Store in an airtight container for about 3-5 days. I generally only make a small batch so we eat them fresh.<\/p>\n

Can I freeze meringue?<\/h3>\n

Unfortunately no and believe me I have tried. I am a serial tester of food in the freezer, but meringue just turns soggy and blaaaaa! Don\u2019t try this at home! It\u2019s a waste of good meringue cookies!<\/p>\n