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Meringue Ghosts
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Meringue Ghosts

A recipe for Meringue Ghosts! These light meringues are baked until crisp, then decorated with ghost-like faces for a fun Halloween treat.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
2 hrs
Total Time
4 hrs
Servings: 40 Ghosts
Course: Dessert
Cuisine: International

Ingredients

  • 4 egg large whites, 120 grams
  • 1/2 teaspoon cream of tartar
  • Pinch salt
  • 1 cup granulated sugar superfine, 200 grams
  • 1 teaspoon vanilla extract
  • chocolate chips for melting and piping the faces

Instructions

    Cup of Yum
  1. Preheat oven to 200˚F (100˚C) and line two baking sheets with parchment.
  2. In the bowl of a stand mixer fitted with a whisk attachment or a large bowl, beat together the egg whites and cream of tartar until soft peaks form. Add the pinch of salt and vanilla extract, then continue beating.
  3. While beating on high speed, slowly add the sugar until stiff peaks form.
  4. Fit a pastry bag with a large, round tip. Add the stiff meringue mixture.
  5. Pipe mounds of the meringue onto the prepared baking sheet by holding the bag straight above the sheet. Lightly squeeze and release a few times to make 3-4 layers for the ghosts. Repeat to fill the baking sheets with ghosts about 1 inch (2.5 cm) apart.
  6. Bake in preheated oven for 1 1/2 hours or until set. Turn off the oven, but keep the meringues in the closed oven for another 1 1/2 hours, until the outsides are dry to touch.
  7. In a microwave safe bowl in 20 second increments or in a double boiler, melt the chocolate chips until smooth. Transfer the chocolate to a pastry bag fitted with a small round tip or a ziplock bag with a small piece of the corner snipped off. Use the chocolate to draw faces on the ghosts.
  8. Store in an airtight container until ready to serve.