Meringue Phantom Cookies

I love the crisp fall days and the change in the air. Of course, Halloween is the ultimate holiday of this transition from summer to winter. Here is an easy-to-make gluten-free meringue recipe for ghostly celebration cookies.

Meringue Phantom Cookies
Makes about 24 cookies
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3/4 cup superfine sugar
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
2 teaspoons cornstarch
1/4 cup miniature chocolate chips

Preheat oven to 200oF. Line cookie sheet with parchment.

In the small bowl of an electric mixer set on high speed, beat egg whites until foamy. Add cream of tartar. Beat until soft peaks form. Add the sugar, 1 tablespoon at a time, and beat until stiff peaks form. Add lemon zest, vanilla and almond extracts. Beat until stiff and glossy, about 1 more minute. Sift the cornstarch and over the meringue and fold-in with a rubber spatula.

Drop batter by double teaspoonfuls onto prepared cookie sheet, lifting the spoon to form little peaks, or pipe with pastry bag. Spacing about 2 inches apart. Place 2 chocolate chips in each cookie for eyes. Bake for 45 minutes. Turn oven off and let them stand in the oven until completely cool, at least 3 hours or overnight. Gently lift each meringue off of the parchment.

Store cookies in an airtight container for up to 2 days.

Note: Add 1/4 teaspoon ground ginger and substitute dried currants for the chocolate chips for a spicy variation.