“Boo”-Rrific Kisses
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon cider vinegar
- 1/2 cup sugar
- Orange food coloring, optional
- 1-1/2 teaspoons miniature semisweet chocolate chips
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.
- Transfer the meringue to a pastry bag fitted with a #10 round tip. Pipe 1-1/2-in.-diameter ghost shapes onto parchment-lined
- . Add 2 chips on each for eyes.
- Bake at 250u0b0 until set and dry, 40-45 minute. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment. Store in an airtight container.
egg whites, vanilla, almond extract, cider vinegar, sugar, orange food coloring, chocolate chips
Taken from www.tasteofhome.com/recipes/boo-rrific-kisses/ (may not work)