Ghost Meringues

Delightfully spooky and perfectly sweet, Ghost Meringues are a fun and festive treat ideal for Halloween or any themed celebration. These airy, crisp-on-the-outside and slightly chewy-on-the-inside confections are shaped like little ghosts and decorated with chocolate eyes, making them as adorable as they are delicious.

Why You’ll Love This Recipe

Ghost Meringues are not only charming to look at, but they are also incredibly simple to prepare with minimal ingredients. They are naturally gluten-free, light in texture, and can be made ahead of time—perfect for parties and gatherings. Whether you’re making them with kids or presenting them on a Halloween dessert table, these meringues bring whimsy and sweetness to any occasion.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Egg whites

• Granulated sugar

• Cream of tartar (optional but helps stabilize the meringue)

• Vanilla extract (optional, for added flavor)

• Melted chocolate or black decorating gel (for eyes)

directions

1. Preheat the oven to a low temperature, around 200°F (93°C), and line a baking sheet with parchment paper.

2. Beat the egg whites in a clean, dry mixing bowl using an electric mixer on medium speed until frothy.

3. Add cream of tartar and continue to beat until soft peaks form.

4. Gradually add sugar, one tablespoon at a time, while beating continuously on high speed until stiff, glossy peaks form.

5. Add vanilla extract if using, and beat just until incorporated.

6. Transfer the meringue mixture into a piping bag fitted with a round tip (or simply snip the end off a plastic bag).

7. Pipe ghost shapes onto the prepared baking sheet—start with a base and pull upward to create a pointy head.

8. Bake for 1.5 to 2 hours, or until the meringues are dry to the touch and easily lift off the parchment.

9. Turn off the oven, and let the meringues cool inside with the door slightly open to avoid cracking.

10. Add eyes using melted chocolate or decorating gel once the meringues are completely cool.

Servings and timing

This recipe makes approximately 20–24 ghost meringues, depending on the size you pipe them.
Prep time: 20 minutes
Cook time: 1.5 to 2 hours
Cooling time: 1 hour
Total time: About 3 hours 30 minutes

Variations

• Chocolate Ghosts: Add a tablespoon of cocoa powder to the meringue mixture for a chocolatey twist.

• Mini Ghosts: Make bite-sized versions for party platters or topping cupcakes.

• Flavored Meringues: Use different extracts such as almond, peppermint, or orange for subtle flavor changes.

• Colored Ghosts: Add a drop of food coloring to make playful versions in pale hues (though traditional white keeps them ghostly).

• Different Faces: Use food markers or various types of decorating gels to customize ghost expressions.

storage/reheating

Store ghost meringues in an airtight container at room temperature for up to 1 week.
Avoid storing them in humid environments, as moisture can make them sticky and ruin their texture.
Reheating is not recommended, as it may cause the meringues to melt or brown. However, if they soften slightly due to humidity, a quick stint in a warm (not hot) oven for 5–10 minutes may help restore crispness.

FAQs

What if I don’t have cream of tartar?

You can omit it, though cream of tartar helps stabilize the egg whites and creates a more reliable meringue.

Can I use a hand whisk instead of an electric mixer?

It’s possible but highly labor-intensive and difficult to achieve stiff peaks manually. An electric mixer is strongly recommended.

How do I know when my meringue is ready to pipe?

The meringue should be glossy and form stiff peaks that hold their shape without drooping.

Can I make these in humid weather?

It’s best to avoid making meringues on humid days, as moisture can affect how they whip and dry out.

Why are my meringues cracking?

Cracks can result from baking at too high a temperature or cooling them too quickly. Always cool them slowly inside the oven with the door slightly open.

Can I freeze ghost meringues?

Freezing is not ideal, as meringues may absorb moisture upon thawing and lose their crispness.

How long will they stay crisp?

When stored properly in an airtight container in a cool, dry place, they should remain crisp for about a week.

Can I use pasteurized egg whites?

Yes, but be sure they are specifically labeled for meringue use, as some boxed whites may not whip up properly.

What piping tip works best?

A large round tip (such as Wilton 1A) is ideal for creating smooth, ghost-like shapes.

How can I add the eyes neatly?

Use a toothpick or small piping bag with melted chocolate or decorating gel for precise placement.

Conclusion

Ghost Meringues are an enchanting addition to any festive spread, combining whimsy with elegance. Easy to prepare and endlessly customizable, they are a delightful treat that appeals to both children and adults. With just a few pantry staples and some creativity, you can craft a memorable dessert that haunts your table in the best way possible.