Meringue Skulls Recipe - egg whites

Method

• Preheat oven to 225°F. Line a baking sheet with parchment paper. Set to the side.
• In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
• On parchment-lined baking sheets, spoon the meringue mixture into 2-inch circles, then use the end of the spoon to lightly drag the end of the meringue into an elongated shape, so it looks circular on top with an elongated thinner end (skull-shaped!).
• Repeat with the remaining meringue. Bake for 1 hour and 15 to 30 minutes or until firm. Remove to wire racks.
• Directly before serving, use writing icing to decorate the skull faces: two black dots for eyes, and upside-down heart for a nose, and a rectangle with lines for teeth.