Cookbook

Line 2 baking sheets with cooking parchment, or butter sheets and dust with flour. In a deep bowl with a mixer at high speed, whip egg whites and cream of tartar to a thick foam. Continuing to beat, add sugar, 1 Tbsp every 30 secs, then whip until meringue holds very stiff peaks. Beat in vanilla. Spoon meringue into a pastry bag fitter with a 1/2 " plain tip (or spoon into a gallon-size heavy plastic food bad, then cut off 1 corner to make a 1/2"-wide opening). Pipe merigue onto baking sheets into ghostly shapes about 1/4 to 1/2" thick, 2-4 " wide, and 4-6" long, spacing about 2" apart. To make eyes, press chocolate chips lightly into meringue. Bake in a 200 F oven until meringues begin to turn pale gold and are firm to touch, 1 1/4 - 1 1/2 hours ; switch pan position halfway through baking. Turn off heat and leave miringues in closed oven for 1 hour.

Sunset Mag, Oct. 00