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    These adorable cookies are almost completely fat-free, so adults can enjoy them without getting spooked! Yield: About 24 ghosts Prep time: 20 minutes
Cooking time: 5 minutes
Difficulty Level: Easy
   
 Preheat the oven to 200°F. Line a baking sheet with foil. Using an electric mixer, whip the egg whites with the cream of tartar at high speed until frothy. Gradually add the sugar while continuing to whip at high speed until the mixture holds very stiff, glossy peaks. Use two spoons to drop the meringue in irregular, spiky mounds on the prepared baking sheet. (Alternatively, use a pastry page fitted with a large round tip to pipe the meringue into plump cones.) Bake in the preheated oven for three hours, until dry. (If you live in a humid climate, the meringue may take longer to dry completely. Turn the oven off after three hours' baking time, but allow the meringues to remain in the oven with the door closed until cool.) Use a toothpick to poke small holes in the meringues, then insert mini chocolate chips to form the ghosts' eyes. In a dry climate, the ghosts can be stored airtight at room temperature for up to two weeks. In a humid environment, the ghosts will become sticky during storage and should be prepared within a day of being served.  Calories 74; Protein 2g; Carbohydrates 14g; Total Fat 2g; Saturated Fat 1g; Cholesterol 0mg; Sodium 27mg |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
