Place the cream of tartar in the bowl of a stand mixer fitted with the whisk attachment
Pour your room temperature egg whites over it, turn the mixer on low and let them mix together
Slowly increase the speed to medium and beat until the mixture is foamy
Slowly increase the speed to high and beat until soft peaks form
Slowly add the sugar one Tablespoon at a time, beating well between each addition
Beat until stiff peaks form and it looks glossy
Add the vanilla and beat it in for about 30 seconds
Cut the tip off of a disposable icing bag(See Note Below) and fit it with a one-inch tip, you can use bigger or smaller tips too-you can also just use a bag without a tip, they work just fine that way too
Pipe your Boos on the prepared sheets, you can put them close together because they don’t spread very much
Fill your sheets with them, make sure the bottom is wider than the top and pull up while you stop squeezing the piping bag to make a little point
Add the candy eyes now, they don’t have to be perfect, in fact, they’re more fun if you make them silly
Bake the trays for 60 minutes, rotating them halfway through
If you bake in the lower portion of the oven you won’t get browned ghosts
Once they’re baked turn off the door let the ghosts cool in the oven for 60 minutes
Remove them from the oven and let cool completely
Once they’re cool add eyes and a mouth, as desired
Make these the day you plan on consuming them. Enjoy!
NOTE: If you don’t have an icing bag/piping bag with frosting tips, try using a large ZipLock bag and simply cut off the tip.
Recipe by Wishes and Dishes at https://wishesndishes.com/halloween-boo-meringues/