2. Put egg whites and salt in a bowl of an electric mixer or use a whisk; beat until foamy. Add hot sugar all at once; whisk on medium high speed until meringue is very thick, super glossy and white, about 6 minutes.
Pipe meringue into slightly wobbly cone shapes on prepared baking sheets. Bake 1 hour until crisp then cool as before. Use black writing icing to give ghosts eyes.
Prep: 30-40 minutes
Dry: 2 hours
Makes: 12 creatures
Note: Adapted from "Halloween Treats" by Annie Rigg; she makes the rats' faces with different icing colors. We used small candies and touches of black gel and pre-made pink frosting.
2/3 cup sweetened condensed milk
1 1/2 cups confectioners' sugar
1 1/3 cups desiccated (dried) coconut
Red licorice laces, white sugar pearls, black coloring gel, pink candies or pre-made pink frosting
1. Place condensed milk, confectioners' sugar and coconut in a bowl. Stir with a wooden spoon until mixture starts to come together; work in last bit of sugar with your hands. Add black food coloring gel a little at a time; continue mixing until smooth and evenly colored.
2. Break off walnut-size pieces; roll with your hands into a cone shape. Pinch two little ears on narrow end of each cone; squeeze point into a nose shape. Use a skewer to poke a hole into the fat end of each rat; push in a piece of red licorice for a tail. Tuck a small pink candy into the snout or dot with pink frosting. Tuck white sugar pearls in for eyes; dot eyes with black coloring gel for pupils. Let rats dry on parchment paper, at least 2 hours.