- 20 minutes
- 35 minutes
- Whip egg whites on medium speed until foamy.
Add cream of tartar and beat until soft peaks form.
Add sugar a little at time, allowing each addition to dissolve. Increase speed and whip until stiff peaks form.
- While meringue whips, heat chocolate over a double boiler. Remove when melted and allowed to cool off a bit.
Fill a star tipped piping bag with meringue. Gently sweep meringue back and forth over a silicon baking mat to create individual mummies. Add candy eyes if desired.
- Bake in a preheated 225 degree oven for 30 to 40 minutes depending on humidity and temperature.
Let meringues cool slightly before coating their backsides with chocolate. Meringue is best kept at room temperature.