{"id":3230,"date":"2019-10-31T13:00:45","date_gmt":"2019-10-31T16:00:45","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3230"},"modified":"2019-10-21T14:30:35","modified_gmt":"2019-10-21T17:30:35","slug":"ghost-meringue-cookies","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/10\/31\/ghost-meringue-cookies\/","title":{"rendered":"Ghost Meringue Cookies"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">3 large egg whites, at room temperature<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc teaspoon cream of tartar<\/p>\n<p class=\"pol-message-dialog-text\">\u00be cup sugar<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd teaspoon vanilla extract<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup semisweet chocolate chips<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place egg whites in a mixing bowl. Add cream of tartar and beat with an electric mixer on medium-high speed until soft peaks form. Continue beating while slowly adding sugar, about 1 tablespoon at a time. Beat until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Position racks in the upper and lower thirds of the oven; preheat to 200\u00b0F. Line 2 large baking sheets with parchment paper or silicone mats. Fill a 1-quart sealable plastic bag (or a pastry bag fitted with a \u00bd-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a \u00be-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1\u00bd-inch-diameter cookies. Pipe half as much on top to resemble a snowman. Bake the cookies, switching pans from top to bottom and back to front halfway through, until dry and crisp throughout, 1\u00bd to 2\u00bd hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place chocolate chips in a small microwave-safe bowl; microwave on High for 30 seconds. Stir, then continue microwaving in 20-second intervals until melted and smooth. Place the melted chocolate in a sealable plastic bag. Push the chocolate down to one corner and snip off the tip of that corner to create a piping bag. Pipe dots for eyes and a larger oval for the ghostly mouth. Allow the chocolate to harden before serving.<\/span><\/li>\n<\/ol>\n<p>These lightened-up ghostly Halloween cookies are scary cute! Serve these meringue cookies as-is for a fun Halloween treat or use them to top a Halloween cake. When making meringues, make sure that your bowl and beaters are clean and that there is not a trace of yolk in the egg white; the smallest amount of fat will prevent the egg whites from forming meringue. Depending on the humidity in your kitchen, the baking time might vary considerably. Check to make sure your cookies are crisp throughout before removing them from the oven.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/5802575.jpg\" alt=\"Ghost Meringue Cookies\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 3 large egg whites, at room temperature \u00bc teaspoon cream of tartar \u00be cup sugar \u00bd teaspoon vanilla extract \u00bc cup semisweet chocolate chips &nbsp; Preparation Place egg whites in a mixing bowl. Add cream of tartar and beat with an electric mixer on medium-high speed until soft peaks form. Continue beating while slowly [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3230","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3230"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3230\/revisions"}],"predecessor-version":[{"id":3231,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3230\/revisions\/3231"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}