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Ghost Meringues

Ghost meringues are delicate, airy treats made from whipped egg whites and sugar, shaped into tiny ghost figures and baked until crisp. Their glossy surface and crisp texture make them a fun, spooky dessert perfect for Halloween or any playful occasion. The process involves whipping, piping, and slow baking to achieve a whisper-light finish.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 20
Course: Main Course
Cuisine: Halloween
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg whites preferably at room temperature
  • 1/2 cup granulated sugar fine sugar works best
  • 1/4 teaspoon cream of tartar stabilizes egg whites
  • 1/2 teaspoon vanilla extract optional for aroma
  • a pinch salt enhances flavor
  • as needed food coloring or cocoa powder for eyes or accents

Equipment

  • Stand mixer or hand whisk
  • Baking sheet lined with parchment
  • Piping bag or spoon
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 90°C (194°F) and line a baking sheet with parchment paper.
  2. Place egg whites in a clean, dry bowl and start beating on medium speed until frothy and slightly bubbly.
  3. 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.
  4. 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.
  5. If desired, gently fold in vanilla extract or food coloring for spooky eyes or accents, keeping the mixture airy.
  6. Spoon or pipe small dollops onto the prepared baking sheet, shaping them into tiny ghost figures with a rounded top and a slight tail.
  7. 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.
  8. Turn off the oven, then leave the meringues inside with the door slightly ajar to cool completely—this helps prevent cracking.
  9. Once cooled, gently remove the meringues from the parchment and arrange them on a serving plate—ready to spook and delight!

Notes

Ensure no yolk or grease contaminates the egg whites for best volume. Handle the mixture gently during piping to keep them light and airy. Cool in the oven to avoid cracks and collapse.