White Meringue Hanging Ghosts

• 6 egg whites, room temperature (save the yolks for another recipe)
• 12 teaspoon cream of tartar
• 34 cup sugar
• 12 teaspoon almond extract
• mini chocolate chip
• string licorice (optional)

1. Beat the egg whites with cream of tartar at high speed with an electric mixer until foamy.
2. Gradually add in the sugar 1 tablespoon at a time beating until stiff peaks form and the sugar is dissolved (3-4 minutes).
3. Add in almond extract, beat until combined.
4. Spoon the meringue mixture into a zip-top plastic bag, then snip a small hole into one corner.
5. Pipe into ghostly shapes onto a parchment paper-lined baking sheet.
6. Add the mini chocolate chips for the eyes.
7. Cut the licorice into 2 pieces.
8. Firmly pinch ends together.
9. Insert 1 in the top of each ghost for a hanger.
10. Bake in a 200F oven for 2 hours.
11. Turn the oven off and let the meringues stand in closed oven for 8 hours.
12. Hang where desired.

egg whites, cream of tartar, sugar, almond, chocolate chip, string licorice

Taken from www.food.com/recipe/white-meringue-hanging-ghosts-190822 (may not work)