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Meringue Ghost Cones

Ready In: 60 Minutes

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Serves 4

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.
Add 1/8 cup of the sugar at a time to the egg whites until all the sugar has been added and whites are stiff yet still glossy.
Hold an ice-cream cone with fingers inside the cone. Roll the outside of the cone around in the meringue mixture, coating well. Use a spoon to help smooth and shape the meringue around the cone into a ghost figure. Carefully set the ghost (open end down) on the parchment paper. Decorate the ghost with eyes and a mouth using candy, cake and cookie decorations.
Repeat with the other cones. 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 20 minutes. Remove the ghosts and cool on wire racks.