Hy-Vee Recipes and Ideas

Directions

1. Step1

   For ghost meringues: Place egg whites in medium bowl; let stand at room temperature for 30 minutes. Preheat oven to 200 degrees. Line a baking sheet with parchment paper; set aside. 

2. Step2

   Beat egg whites with an electric mixer on medium until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high until peaks form (tips stand straight). Fold in powdered sugar and vanilla. Transfer mixture to a piping bag fitted with a large round tip. 

3. Step3

   Pipe ghosts 1 inch apart on prepared baking sheet. Bake for 45 minutes or until dry and remove easily from parchment paper. Transfer to wire racks; add baking chips while meringues are warm; cool completely. 

4. Step4

   For candy corn pancakes: Whisk together mix and water in a medium bowl. Divide batter into 3 portions. Tint one portion with yellow food coloring, and another with orange food coloring. For each pancake, pour ¼ cup batter onto a hot, lightly greased griddle or large heavy skillet. Cook over medium-low heat for 2 minutes or until bubbles break at surface. Flip; continue cooking for 2 minutes or until golden brown. 

5. Step5

   For ghost goo: Stack yellow, orange, and white pancakes. Spread top of stack with hazelnut spread. Top with meringues and candy corn, if desired.