• 3 egg whites, room temperature
• pinch of salt
• ¼ cup powdered sugar
• ½ cup granulated sugar
• anise seeds for ghost "eyes"

Optional

• ½ tsp absinthe liqueur (for grown-ups only) or vanilla extract

Special Equipment

• stand mixer with whisk attachment
• parchment paper or silicone baking mat
• baking sheet
• pastry bag (or zip-lock freezer bag)
• baking tweezers

1. Preheat oven to 200º
2. In a stand mixer with whisk attachment, add egg whites and salt. (If using - add absinthe liquor or vanilla at this stage.) Whip on low until the top starts to develop small bubbles, about 1 minute
3. In a medium bowl, whisk together powdered and granulated sugars, increase mixer speed to high and beat about 45 seconds
4. Pour mixed sugars into egg whites in a steady stream. Beat about 45 seconds, stop mixer to scrape down sides, then whip on high until stiff peaks form
5. Transfer mixture into pastry bag (without tip), or a zip-lock freezer bag (cut the tip after it is filled)
6. On a parchment or a silicone baking liner on a baking sheet, pipe ghost shapes as 3 stacked mounds (imperfections = personality!)
7. Carefully, with baking tweezers or fingers, place anise seeds as eyes on each ghost
8. Bake 1 hour, turn the oven off, and leave another 1-3 hours as the oven cools or until stiff to the touch. If it is humid, transfer immediately to an air-tight container