There’s something delightfully ghostly about making meringues that look like tiny spirits floating on a baking sheet. It’s a process that calls for patience and a gentle touch, but the results are worth it—a crisp, airy treat with a whisper of sweetness. These are not your everyday cookies; they’re a little bit spooky, a little bit elegant, and totally fun to make.
Why These Ghost Meringues Keep Coming Back
Making these whispers of sweetness taps into childhood memories of Halloween nights and makes me smile every time. They’re such an easy way to add a little magic to the kitchen—no fuss, just a quiet, ghostly glow in the oven. Plus, they’re endlessly customizable—eyes, faces, or just plain. They remind me that sometimes simplicity lets the magic happen.
A Breakdown of the Ghostly Ingredients
- Egg whites: The ghostly core—light, airy, and needing gentle handling to reach perfect stiffness.
- Sugar: Sweet and crisp—adds stability and that shiny, ghostly sheen.
- Cream of tartar: Helps stabilize the egg whites—think of it as the spell that keeps spirits in shape.
- Vanilla extract: Optional, adds a hint of warmth and ghostly aroma—skip if you prefer pure sweet.
- A pinch of salt: Enhances flavor and helps the whites whip up better—just a tiny pinch.
- Cocoa powder or food coloring: For spooky eyes or accents—use sparingly to keep the spirits ethereal.
- Lemon zest or bright flavoring: Vivid, citrusy note that makes the sweetness pop—use in small amounts.
Tools of the Trade for Whisper-Soft Meringues
- Stand mixer or hand whisk: To beat egg whites to stiff peaks efficiently.
- Baking sheet lined with parchment: Prevents sticking and makes for easy removal.
- Piping bag or spoon: To shape or dollop ghost figures easily.
- Oven thermometer (optional): To ensure accurate baking temperature for perfect crispness.
Crafting the Ethereal: How to Make Ghost Meringues
Step 1: Preheat your oven to 90°C (194°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: In a clean bowl, beat egg whites on medium speed until frothy.
Step 4: Add cream of tartar and a pinch of salt; beat until soft peaks form.
Step 5: Gradually add sugar, one tablespoon at a time, while beating.
Step 6: Continue beating until stiff, glossy peaks form and the mixture holds a firm shape.
Step 7: Using a spoon or piping bag, dollop or pipe ghost shapes onto the prepared baking sheet.
Step 8: Bake for 1.5 to 2 hours, until meringues are crisp and can be gently lifted.
Step 9: Turn off oven and leave meringues inside to cool completely, about 1 hour.
Tips and Tricks for Spookily Perfect Meringues
- Ensure your egg whites are completely free of yolk and fat for maximum fluff.
- Don’t rush adding sugar—slow and steady helps form the right peaks.
- Watch the oven carefully after 1.5 hours; meringues should be crisp but not browned.
- If meringues crack or collapse, your oven was too hot or the mixture was over-beaten.
Avoid These Common Ghost Meringue Mistakes
- Yolk or grease in egg whites.? Ensure your bowl and utensils are spotless—any grease kills the foam.
- Over-baked, brown meringues.? Bake at a consistent low temperature—resist the urge to turn up the heat.
- Over-whipped egg whites.? Stop beating once stiff peaks form—over-beating makes them dry and crumbly.
- Cracking or collapsing after baking.? Let meringues cool in the oven with the door slightly ajar.
Ghost Meringues
Ingredients
Equipment
Method
- Preheat your oven to 90°C (194°F) and line a baking sheet with parchment paper.
- Place egg whites in a clean, dry bowl and start beating on medium speed until frothy and slightly bubbly.
- Add cream of tartar and a pinch of salt, then continue beating until soft peaks form—when the mixture holds gentle peaks that fold over.
- Gradually add sugar, one tablespoon at a time, while beating continuously, until the mixture becomes glossy and stiff peaks appear—when it stands upright without drooping.
- If desired, gently fold in vanilla extract or food coloring for spooky eyes or accents, keeping the mixture airy.
- Spoon or pipe small dollops onto the prepared baking sheet, shaping them into tiny ghost figures with a rounded top and a slight tail.
- Place the baking sheet in the oven and bake for 1.5 to 2 hours, until the meringues are crisp and can be gently lifted without breaking.
- Turn off the oven, then leave the meringues inside with the door slightly ajar to cool completely—this helps prevent cracking.
- Once cooled, gently remove the meringues from the parchment and arrange them on a serving plate—ready to spook and delight!
Notes
Hi, I’m Madison Greene, the voice and creator behind Texture Obsessed. Born and raised in the United States, I’ve always believed that food is more than just flavor — it’s about the way it feels.
