Ron Wilson

Ron Wilson

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Rita getting spooky for Halloween


I saw a photo of these in Pillsbury’s cooking magazine for Halloween. They were too cute. So I made a batch, using my own recipe. I will tell you I had to practice a little with making them. I just scooped up what didn’t look right and put the mixture back in the bag to re-form the ghosties. Start piping the head first and then go back and forth horizontally, making arms & body.


1/2 cup egg whites, room temperature (this makes for better volume)

1/2 teaspoon cream of tartar

1/4 teaspoon almond extract

1/8 teaspoon salt

1/2 cup sugar plus 1 tablespoon

Mini chocolate chips for eyes (or other candy)


Heat oven to 200. Line cookie sheets with parchment paper or baking mats. Beat whites, cream of tartar, extract and salt on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is almost dissolved. If you’re nervous about high speed, you can use medium and it will take a bit longer. Spoon some of the mixture into a large plastic bag, smoosh out air and close bag. Cut off a small corner of bag. Squeeze bag to pipe out ghost shapes. Stick in mini chips for eyes. Bake 1 hour and turn oven off but leave meringues in oven with door closed for 8 hours. These will keep a week if tightly covered at room temperature if no moisture gets in.

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