-
1
Position a rack in the center of the oven and preheat the oven to 225 degrees F. Line two cookie sheets with parchment paper.
-
2
(If you have two ovens, preheat both.
-
3
The meringue needs to be baked immediately or it softens and deflates.
-
4
The cookies will also dry more evenly with one cookie sheet per oven.
-
5
If you dont have two ovens, youll need to make a second batch of meringue to coat the cookies on the second cookie sheet.
-
6
But do so only after the first sheet is out of the oven.)
-
7
Mix the Date-Nut Filling.
-
8
Combine the dates, orange zest, juice, peel, and liqueur in a medium (3-quart) nonreactive (stainless steel or coated) saucepan.
-
9
Cook over medium heat, stirring regularly, until the dates have softened and all of the liquid has been absorbed, about 10 minutes.
-
10
Cook the mixture another 3 to 5 minutes to dry it further.
-
11
Stir regularly to prevent scorching.
-
12
Remove from the heat and stir in the chopped pecans and spices.
-
13
Cool the mixture completely before shaping.
-
14
Portion the filling into small mounds using a level 1-to 1 1/8-inch (#100) scoop or 1 level teaspoon per mound.
-
15
Roll the mounds between your palms to form uniform 3/4-inch balls and arrange them evenly around the perimeter of each cookie sheet.
-
16
(It will be easier to add the chocolate chip eyes to the cookies in Step 6 if the cookies are arranged this way.)
-
17
Mix the Meringue Cloak.
-
18
Place the egg whites and cream of tartar in the clean bowl of an electric mixer fitted with a whip attachment.
-
19
(Note: Be sure the whites are at room temperature, as cold meringue is more likely to crack in the heat of the oven.
-
20
The bowl, whip attachment, and all mixing utensils should also be completely free of fat, or the egg whites will not stiffen.)
-
21
Beat on low speed until the whites are frothy.
-
22
Turn the mixer to medium speed and gradually add the superfine sugar, no more than 1 tablespoon at a time.
-
23
Quickly scrape down the sides of the bowl and then turn the mixer to high speed.
-
24
Continue beating until the whites are very stiff and glossy and the sugar has completely dissolved, about 10 minutes.
-
25
Sprinkle the cornstarch evenly over the top and beat until incorporated, about 30 seconds longer.
-
26
Fit a pastry bag with a large ( 3/4-inch) 8-to 10-pronged star tip and fill with meringue.
-
27
Work on one cookie at a time, but work quickly before the meringue deflates.
-
28
Hold the bag perpendicular to the date ball with the pastry tip directly touching the top, and press so the meringue covers as much of the ball as possible.
-
29
Slowly lift the pastry bag straight up, still applying pressure, to make a ghost that stands 2 1/4 to 2 1/2 inches tall; then pull up quickly, without applying pressure, to create a peak.
-
30
Repeat with the remaining meringue.
-
31
For the ghosts eyes, carefully place two mini chocolate chips on the side of each cookie, about one-third of the way from the cookie top.
-
32
(Insert the tips of the chocolate chips into the meringue so that the round bottoms are left exposed.)
-
33
Gently press the chips into the meringue with the tip of a paring knife.
-
34
Bake until bone-dry to the touch but only minimally discolored, about 1 1/2 to 2 hours.
-
35
(Note: Drying time varies significantly with ambient humidity.
-
36
Bake toward the longer end of the spectrum on rainy days.)
-
37
Immediately transfer to a wire rack and cool completely before storing.
