Dorie Greenspan’s Mummy Meringues
The author of Dorie’s Cookies shares a dessert that’s wrapped in fun
2 tbsp. powdered sugar
¾ cup, plus 1 tbsp. granulated sugar, divided
3 large egg whites, room temperature
½ tsp. white distilled vinegar
1/8 tsp. fine sea salt
Candy eyes or mini chocolate chips
1-2 tbsp. ready-to-spread frosting
1. Preheat oven to 250° with oven rack in center of oven. Line baking sheets with parchment paper or silicone baking mats.
2. Using the back of a spoon, press powdered sugar and 1 tablespoon of the granulated sugar through a fine wire-mesh strainer into a small bowl; set aside.
3. Beat egg whites, vinegar and salt with an electric mixer on medium-high speed until thickened and soft peaks form. Gradually add remaining ¾ cup granulated sugar, 1 tablespoon at a time, beating on medium-high speed until combined after each addition. After all sugar has been added, beat 2 minutes. Stop mixer, and, using a spatula, fold in the reserved powdered sugar mixture.
4. Fill a plastic ziplock bag with 1 snipped corner or a piping bag fitted with a large pastry tip with meringue mixture. Pipe back and forth on a prepared baking sheet to create a 2½×1-inch “mummy.” Repeat with remaining meringue mixture, leaving 1 to 2 inches between mummies.
5. Bake in preheated oven for 1 hour and 15 minutes. (The meringues will puff and probably crack, and that’s fine.) Turn off oven. Leave meringues in oven, with door partially open, 2 hours or up to overnight.
6. Secure 2 candy eyes or mini chocolate chips on each mummy with dots of frosting.
Tip! To make ghosts, “pipe the meringue vertically using a circular motion to create little towers,” says Greenspan. “Don’t go higher than 2½ inches—the ghosts will topple over.”
Active time: 30 minutes
Total time: 1 hour 45 minutes, plus cooling