3 egg whites
3/4 teaspoon vanilla extract
1/4 the 1/8 teaspoon cream of tartar
3/4 cup sugar, divided
8 ice-cream cones
Assorted candy cake or cookie decorations (for the eyes and the mouth of the ghost)
Preheat oven to 300 F. If time permits, let the egg whites stand at room temperature in a mixing bowl for 30 minutes (but it still works if you don't). line a cookie sheet with parchment paper and set aside. Add the vanilla and cream of tartar to the egg whites. Beat with an electric mixer on medium speed until soft peaks form and tips curl.
Call The Kids:
Turn off the mixer. Your child can pour in 1/8 cup of the sugar, then you beat on high speed until blended. Then repeat the steps (turning off mixer, child pouring in 1/8 cup of the sugar, beating on high speed until blended) until all the sugar has been beaten in, stiff peaks form, tips stand straight, and sugar is almost dissolved.
Now have your child hold an ice-cream cone with his or her fist inside the cone. Help your child roll the outside and bottom of the cone around in the meringue mixture, coating well (his or her fist is still inside the cone). Your child can use a spoon to help smooth and shape the meringue around the cone into a ghost figure. Carefully lift the ghost from your child's hand and place it (open end down) on the parchment paper. Your child now can decorate the ghost with eyes and a mouth using candy cake or cookie decorations.
Repeat with the other cones the remaining meringue and the decorations. Bake in the oven for 12 to 15 minutes or until the meringue just starts to turn light brown. Turn off the oven (do not open the door) and let the ghosts dry in the oven for 10 minutes. Remove the ghosts and cool on wire racks.
Makes 8 Meringue Ghosts
Nutritional Analysis: Per Meringue Ghost
22 mgs Sodium
% Calories from: Protein 8%, Carbohydrate 92%