Dessert/ Halloween/ little desserts

Meringue Ghosts

11 July 2022 | Last Updated: 20 October 2022 By Aleksandra

Meringue ghosts are a fun and easy Halloween treat. It’s also a great idea to use up leftover egg whites, no matter the time of year. These spooky meringue treats are loved by both kids and adults!

Meringue ghosts on a stone tray.

Ingredients

Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.

Labeled ingredients for meringue ghosts.
  • egg whites
  • sugar – you can use regular granulated sugar but I prefer much more using caster (superfine) sugar, it is just like regular granulated sugar but the sugar crystals are smaller making them easier to dissolve in egg whites
  • lemon juice – stabilizes the meringue, don’t omit it
  • for the eyes and mouth you can use
    • food coloring pen
    • candy eyes (they get discolored if baked with the meringue, like on the photos, if you’d like that they keep their color you can ‘glue’ them to the meringue with melted white chocolate)
    • melted chocolate + a toothpick
    • mini chocolate chips (not melted)
  • you could add a small amount of vanilla extract to flavor the meringue but I prefer not to do that because the meringue gets less white

How to make meringue ghosts step by step

Egg whites in a metal bowl. Foamy egg white in a bowl.

STEP 1: Preheat the oven to 225°F (100°C). Line a baking sheet with parchment paper.

Add egg whites and lemon juice to a clean mixing bowl.

STEP 2: Beat with a mixer or with a stand mixer using a whisk attachment at medium speed until the egg whites are foamy.

Sugar is being added to whipped egg whites. Meringue in a metal bowl.

STEP 3: Gradually add sugar, a tablespoon at a time, while mixing constantly with the mixer at medium-high speed.

STEP 4: After all the sugar has been added mix the meringue at high speed for 1-2 minutes. Check if all the sugar is dissolved – rub a small amount of meringue between your fingers, you should not feel gritty (if it does feel gritty, just beat it a little bit longer, until it’s smooth).

Meringue on a whisk. Meringue in a piping bag.

STEP 5: The meringue should hold its shape (should form stiff peaks) and be stiff and glossy. The whole process of making meringue will take about 5-10 minutes.

STEP 6: Transfer meringue to a piping bag fitted with a large round tip (you can also use a disposable decorating bag or gallon-sized resealable plastic bag with a 1/2-inch hole cut in the bottom corner).

Meringue ghosts are being piped onto a baking sheet. Meringue ghosts ready to be baked.

STEP 7: Pipe ghosts onto the parchment paper.

STEP 8: Attach candy eyes or miniature chocolate chips (if using). If not using candy eyes/choc chips, you can paint the eyes and mouth with a food coloring pen/melted chocolate after the meringue is baked.

STEP 9: Bake for 1 hour or until the ghosts are firm and dry to the touch. Turn off the oven and let the ghosts stay in the oven for one more hour, until completely dried. Open the door and let the ghosts dry for at least one hour or longer (even overnight).

Take the ghosts out of the oven and paint the eyes and mouths with a food coloring pen/melted chocolate (if not using candy eyes/miniature chocolate chips).

Enjoy!

Meringue ghosts on a stone tray.

Tips for success

  • the mixing bowl and whisk attachment must be very clean (no grease and no water!)
  • there can’t be any traces of egg yolks in the egg whites (egg whites won’t whip properly)
  • don’t omit lemon juice, it stabilizes the meringue
  • if you don’t have superfine sugar (caster sugar), you can process regular granulated sugar in a food processor until very fine (but not as fine as powdered sugar)
  • slowly incorporate sugar into the meringue, don’t add it all at once
  • you may need to bake the meringue longer on a humid or rainy day (for up to 30 additional minutes) until dry to the touch
  • if the meringue is weeping (you see golden drops of liquid on its surface) it means the sugar wasn’t properly incorporated into the meringue (was not completely dissolved)

Storage

Allow the meringue cookies to cool completely. Transfer to an airtight container. They will keep at room temperature for several days.

More cute Halloween treats for you to try

Meringue ghosts and bones on a stone background.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Meringue Ghosts

Meringue ghosts are a fun and easy Halloween treat. It’s also a great idea to use up leftover egg whites, no matter the time of year. These spooky meringue treats are loved by both kids and adults!
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Meringue ghosts on a stone background.
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Prep Time 15 minutes
Cook Time 1 hour
drying time 2 hours
Total Time 3 hours 15 minutes
Servings 12 meringue ghosts
Calories 34kcal
Author Aleksandra

Ingredients

  • 2 large egg whites
  • 1/2 cup (100g) caster (superfine) sugar
  • 1/8 teaspoon lemon juice
  • for the eyes and mouth: food coloring pen/candy eyes/miniature chocolate chips/melted chocolate+toothpick

Instructions

  • Preheat the oven to 225°F (100°C). Line a baking sheet with parchment paper.
  • Add egg whites and lemon juice to a clean mixing bowl. Beat with a mixer or with a stand mixer using a whisk attachment at medium speed until the egg whites are foamy.
  • Gradually add sugar, a tablespoon at a time, while mixing constantly with the mixer at medium-high speed. After all the sugar has been added mix the meringue at high speed for 1-2 minutes. Check if all the sugar is dissolved – rub a small amount of meringue between your fingers, you should not feel gritty (if it does feel gritty, just beat it a little bit longer, until it’s smooth). The meringue should hold its shape (should form stiff peaks) and be stiff and glossy. The whole process of making meringue will take about 5-10 minutes.
  • Transfer meringue to a piping bag fitted with a large round tip (you can also use a disposable decorating bag or gallon-sized resealable plastic bag with a 1/2-inch hole cut in the bottom corner).
  • Pipe ghosts onto the parchment paper.
  • Attach candy eyes or miniature chocolate chips (if using). If not using candy eyes/choc chips, you can paint the eyes and mouth with a food coloring pen/melted chocolate after the meringue is baked.
  • Bake for 1 hour or until the ghosts are firm and dry to the touch. Turn off the oven and let the ghosts stay in the oven for one more hour, until completely dried. Open the door and let the ghosts dry for at least one hour or longer (even overnight).
  • Take the ghosts out of the oven and paint the eyes and mouths with a food coloring pen/melted chocolate (if not using candy eyes/miniature chocolate chips).
  • Enjoy!

Notes

  • Tips for success: The mixing bowl and whisk attachment must be very clean (no grease and no water!). There can’t be any traces of egg yolks in the egg whites (egg whites won’t whip properly). Don’t omit lemon juice, it stabilizes the meringue.
  • Calories = 1 meringue ghost (1/12 of the recipe). This is only an estimate!
Course Dessert
Cuisine American
Diet Vegetarian
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