- 3/4 cup sugar
- 1 1/2 teaspoon cornstarch
- 3 egg whites
- 1 teaspoon lemon juice
- 2 tablespoons dried blueberries and/or dried currants
In a small bowl, whisk together sugar and cornstarch; set aside. Using an electric mixer, whip egg whites on medium-high speed until soft peaks form, about 3 minutes. Continue to whip, gradually adding sugar mixture 1 tablespoon at a time, until stiff peaks form. Beat in lemon juice.
Spoon mixture into a large piping bag or a large resealable plastic bag. Cut open tip of piping bag about 1/2 inch wide. Pipe ghost mounds about 2 inches high onto the prepared baking sheet. Use dried blueberries and/or currants to make eyes and mouths.
Place in the oven and lower heat to 225°F. Bake for 1 hour. Turn the oven off and prop the door open, using a wooden spoon to keep the door open if needed. Let meringues cool completely in the oven. Meringue ghosts will keep in an airtight container at room temperature for up to 3 days.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.