These—eek!—meringue ghosts couldn’t be any easier. Beat egg whites and sugar until satiny and stiff, create some spooky blobs, and bake. See? Not so scary after all.
About Jill O'Connor
Jill O’Connor is a pastry chef and food writer. A graduate of Le Cordon Bleu in London and a member of the International Association of Culinary Professional, she’s developed recipes for publications including Fine Cooking and Bon Appétit. In 2007, she received the Greenbrier Award for excellence in food writing. O’Connor is the author of Sticky, Chewy, Messy, Gooey and Sticky, Chewy, Messy, Gooey Treats for Kids. @RoomforJillO
Quick Sticky Biscuits
Insanely gooey goodness can be yours in minutes thanks to these shortcut sticky rolls.
Wicked Good Chocolate–Peanut Butter Pudding
A hit not just with kids, this chocolate and peanut butter pudding is rich, creamy, and pretty darn irresistible.
Peanut Butter-Pretzel Bonbons
Peanut butter bonbons are filled with crunchy pretzels or toffee and rolled in all kinds of toppings to make bonbons with peanuts or bonbons with jimmies.