Steps to Prepare Spontaneous Combustion Ghost Pepper Popcorn

Meringue Bones And Ghosts

Shaking the bag before opening will increase flavour and saltiness.

Recipe Summary Meringue Bones And Ghosts

While I know no one is ever actually scared by spooky Halloween treats, I do know for a fact that many people are terrified to work with meringue. Hopefully these bones and ghosts will help chase those demons away.

Ingredients | Spontaneous Combustion Ghost Pepper Popcorn

2 large egg whites

2 drops fresh lemon juice, or more to taste

7 tablespoons white sugar, or more to taste

2 chocolate chips, melted, or as needed

Directions

Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.

Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.

Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.

Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.

Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

You can use 1/8 teaspoon cream of tartar in place of the lemon juice, if desired. You can use any type of melted chocolate instead of the semisweet chocolate chips, if desired.

Info | Spontaneous Combustion Ghost Pepper Popcorn

prep: 15 mins cook: 1 hr additional: 1 hr total: 2 hrs 15 mins Servings: 6 Yield: 24 bones and ghosts

TAG : Meringue Bones And Ghosts

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