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.
Whether or not you love candy corn, you’ll love these candy-corn-colored pancakes topped with scary meringue ghosts.
Servings and Ingredients
|2 egg whites|
|½ c. Hy-Vee granulated sugar, divided|
|½ c. Hy-Vee powdered sugar|
|¼ tsp. Hy-Vee vanilla extract|
|Hy-Vee mini semi-sweet chocolate baking chips, for eyes|
|Candy Corn Pancakes|
|2 c. Hy-Vee buttermilk complete pancake and waffle mix|
|1 ⅓ c. water|
|Yellow food coloring|
|Orange food coloring|
|Hy-Vee hazelnut creamy spread with skim milk and cocoa|
|Hy-Vee candy corn|
Things To Grab
- Baking sheet
- Parchment paper
- Electric mixer
- Wire racks
- 4 medium bowls
- Griddle or large heavy skillet
- Hy-Vee nonstick cooking spray
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.
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.
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.
For ghost goo: Stack yellow, orange, and white pancakes. Spread top of stack with hazelnut spread. Top with meringues and candy corn, if desired.
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 10mg
- Sodium: 430mg
- Total Carbohydrates: 56g
- Protein: 5g