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Meringue Ghosts Recipe

If you’re looking for a fun, spooky treat that’s as delightful to make as it is to eat, you’ve gotta try this Meringue Ghosts Recipe. I absolutely love how these little Halloween-themed meringues turn out—crispy, light, and just the right amount of sweet. When I first tried this recipe, it quickly became a family favorite, not just for its taste but because decorating the ghosts is a blast. You’ll find that it’s easier than you think to whip up these ghostly delights, plus they make the perfect festive treat to share with friends or enjoy with your kids in the kitchen.

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Why You’ll Love This Recipe

  • Simple Ingredients: With just egg whites and sugar, you probably already have everything on hand.
  • Kid-Friendly Fun: Decorating the ghosts with faces is an easy way to get the whole family involved.
  • Light and Crispy Texture: These meringues are perfectly crisp and melt in your mouth.
  • Great for Parties and Gifts: Pack them up pretty, and they make a charming homemade gift.

Ingredients You’ll Need

Each ingredient in this Meringue Ghosts Recipe plays a crucial role to get that perfect airy, crisp texture. Choosing the right sugar and fresh eggs will make your meringues shine. Plus, a little nibble of black food coloring brings these ghosts to life!

Flat lay of two smooth, glossy egg whites in their natural oval shape with pale cream shells, a small mound of fine, sparkling white caster sugar crystals catching the light, and a small open jar of deep black food coloring gel with a rich, glossy texture, all neatly arranged with soft shadows and natural highlights, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Meringue Ghosts Halloween Treats, Spooky Meringue Decorations, Easy Meringue Cookies for Halloween, Kid-Friendly Halloween Desserts, Festive Ghost Meringues
  • Caster (Super Fine) Sugar: This dissolves quickly for a smooth, glossy meringue without graininess.
  • Medium Egg Whites, at room temperature: Room temp eggs whip better, creating more volume and stability.
  • Black Food Colouring Gel or Paste: Perfect for drawing expressive little ghostly eyes and mouths without watery mess.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This recipe invites your creativity! I love adding little twists depending on the season or mood, which keep things fresh and exciting. Feel free to personalize your meringue ghosts by changing up the decorating style or even the flavors.

  • Chocolate-Dipped Ghosts: I tried dipping the bottom of some ghosts in melted chocolate once—the mix of flavors got rave reviews around my table.
  • Flavored Sugar: Adding a pinch of cinnamon or espresso powder to the sugar gave a subtle, grown-up twist.
  • Mini-Meringue Ghosts: For parties, smaller ghosts work perfectly as bite-sized treats.
  • Vegan Option: Though I haven’t personally tried it, aquafaba is a popular egg white substitute if you want a vegan-friendly version.

How to Make Meringue Ghosts Recipe

Step 1: Prep Your Oven and Baking Sheet

Begin by preheating your oven to a low 100°C (212°F) or Gas Mark 1/2. Low and slow baking is the secret to perfectly crisp meringues. Line a large baking sheet with non-stick baking parchment to prevent sticking and make cleanup a breeze.

Step 2: Whisk Egg Whites to Soft Peaks

In a spotless, dry bowl (this is super important—any grease can ruin your meringue), whisk the room temperature egg whites on medium speed until soft peaks form. You’ll know it’s right when the whites hold shape but still have a slight droop at the tip. This step sets the foundation for that airy texture.

Step 3: Add Sugar Gradually and Whisk to Stiff Peaks

Slowly add sugar one spoonful at a time while whisking continuously. This dissolves the sugar properly and avoids graininess. Keep whisking until everything forms stiff, glossy peaks that stand tall when you lift the whisk. The shine tells you it’s ready to pipe.

Step 4: Pipe Your Cute Ghosts

Fit a piping bag with a 1cm round nozzle and fill it with your meringue mixture. Pipe ghost shapes onto your prepared baking sheet—think soft teardrop shapes, spaced out so they can crisp up without sticking. This is where your creativity shines; don’t worry if they’re a little wonky—it only adds to their charm!

Step 5: Bake and Let Them Dry

Bake in the preheated oven for about 1 hour, or until the meringues are crisp and peel away easily from the paper. Then, turn off the oven, leave the door slightly open, and let the ghosts dry out inside for a few hours or overnight. This slow drying guarantees that perfect snap and melt-in-your-mouth texture.

Step 6: Draw Faces on Your Ghosts

Using black food coloring gel or a pen, carefully add little eyes and a mouth to each ghost. This step is so fun—you can make them spooky, silly, or surprised. Let the color set for a bit before serving so it doesn’t smudge.

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Pro Tips for Making Meringue Ghosts Recipe

  • Clean Bowls and Beaters: I discovered this trick when I stopped getting stiff peaks—any tiny fat or moisture can stop your meringue from whipping up properly.
  • Add Sugar Slowly: Adding sugar gradually keeps the meringue glossy—I’ve had batches turn grainy when rushing this step.
  • Low Oven Heat Is Key: Baking at low temp for a long time will dry out the meringues without browning them.
  • Cooling in Oven: Leaving your meringues to cool inside the oven prevents cracks and keeps them crisp all around.

How to Serve Meringue Ghosts Recipe

The image shows a round black tray filled with many white meringue ghosts in different shapes and sizes. Each ghost has small black eyes and a mouth made from black dots, giving them cute and spooky expressions. The ghosts have smooth, pointed tops and are arranged close to each other, creating a fun Halloween look. Small round and star-shaped purple, black, and white sprinkles are scattered on the tray around the ghosts. In the blurred background, a cupcake topped with a similar white meringue ghost and colorful candy decorations can be seen. The surface underneath is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Meringue Ghosts Halloween Treats, Spooky Meringue Decorations, Easy Meringue Cookies for Halloween, Kid-Friendly Halloween Desserts, Festive Ghost Meringues

Garnishes

I like to add a dusting of edible glitter or a sprinkle of crushed freeze-dried raspberries for a pop of color. It’s simple but adds a magical touch that makes these ghosts look even more festive. Some people love dotting chocolate chips or mini candies for eyes too, which works great for kids.

Side Dishes

If you’re turning this into a Halloween party platter, I often serve these meringue ghosts alongside a bowl of rich hot chocolate or a fresh fruit salad. The warm, creamy drink perfectly balances the crisp sweetness of the meringues.

Creative Ways to Present

For some extra fun, arrange the ghosts peeking out of a hollowed-out pumpkin or stick them on skewers among autumn leaves for a whimsical display. I’ve even used them as cupcake toppers—guests loved the surprise ghost sitting atop their dessert!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I store leftover meringue ghosts in an airtight container at room temperature. This keeps them crisp for up to a week. It’s best to avoid moisture, so make sure your storage spot is dry and cool.

Freezing

I’ve frozen meringues successfully by placing them in a sealed container with parchment between layers. When you’re ready to enjoy, just thaw at room temperature—they come out just as crisp as fresh!

Reheating

Since these are best crisp and dry, reheating isn’t really necessary. But if they lose a little crunch, popping them in a low oven (about 90°C/195°F) for 5-10 minutes helps to revive that crisp texture gently.

FAQs

  1. Can I use regular sugar instead of caster sugar for Meringue Ghosts Recipe?

    Caster sugar or super-fine sugar is preferred because it dissolves quickly, creating a smooth and glossy meringue. If you only have regular granulated sugar, pulse it in a blender or food processor briefly to make it finer before using. This will help prevent any graininess in your meringues.

  2. Why do my meringue ghosts sometimes crack?

    Cracking usually happens when the meringues cool too quickly or if your oven temperature is too high. The best trick I learned is to turn off the oven after baking and leave the meringues inside to cool slowly overnight with the door slightly ajar. This prevents sudden temperature changes and helps keep them intact.

  3. Can I make Meringue Ghosts Recipe without piping bags?

    While piping bags give you neater shapes, you can use a spoon to dollop the meringue onto the parchment paper and then shape them gently with a spatula or the back of a spoon. They’ll look a little rustic but still taste amazing!

  4. How long do meringue ghosts keep fresh?

    Stored properly in an airtight container at room temperature, these meringue ghosts stay fresh and crisp for about a week. Make sure they’re kept away from humidity and moisture to prevent them from becoming sticky.

Final Thoughts

Honestly, this Meringue Ghosts Recipe is one of those simple yet incredibly satisfying treats that I keep coming back to every Halloween. It’s perfect for baking with loved ones or as a fun kitchen project to brighten up any day. Plus, once you get the hang of the steps, you’ll enjoy the magic of turning just a few ingredients into these charming, crispy little ghosts. Give it a go—I promise you’ll be hooked, and your family will be begging for these festive morsels year after year!

Print
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Meringue Ghosts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 90 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: Makes about 20 ghosts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Description

These delightful Meringue Ghosts are a fun and spooky treat perfect for Halloween or any festive occasion. Light, crispy, and sweet, they’re made from simple ingredients like egg whites and caster sugar, piped into ghost shapes, baked low and slow until crisp, then decorated with black food coloring for adorable facial features. A perfect no-fuss dessert that’s sure to impress your guests with both taste and appearance.


Ingredients

Scale

For the Meringue

  • 120g Caster (Super Fine) Sugar
  • 2 Medium Egg Whites, at room temperature

For Decoration

  • Black Food Colouring Gel or Paste for the eyes and mouth

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 100°C (212°F) or Gas Mark 1/2. Line a large baking sheet with non-stick baking parchment to prevent the meringues from sticking during baking.
  2. Whisk Egg Whites and Sugar: Ensure your mixing bowl is spotless. Whisk the room temperature egg whites at medium speed until soft peaks form. Gradually add the caster sugar, one spoonful at a time, continuing to whisk thoroughly until the meringue becomes shiny and holds stiff peaks.
  3. Pipe the Ghosts: Spoon the meringue mixture into a piping bag fitted with a 1cm round nozzle. Carefully pipe ghost shapes onto the prepared baking sheet, using up all the meringue. Make sure the shapes are distinct and spaced well.
  4. Bake the Meringues: Place the baking sheet in the oven and bake for about 1 hour. The meringues are ready when they easily lift off the parchment and feel crisp to the touch.
  5. Cool in Oven: Turn off the oven and leave the meringue ghosts inside for several hours or overnight to dry out completely and become crisp throughout.
  6. Decorate Faces: Once the meringues are completely cool, use the black food colouring gel or paste to draw eyes and mouths on each ghost. Allow the decorations to set before serving.

Notes

  • Ensure the mixing bowl and whisk are impeccably clean and free of grease for best meringue results.
  • Use room temperature egg whites for better volume when whisking.
  • Be gentle when piping to maintain distinct ghost shapes without collapsing the meringue.
  • Cooling the meringues slowly in the switched-off oven helps them dry out perfectly and prevents cracking.
  • Store finished meringues in an airtight container to keep them crisp.

Nutrition

  • Serving Size: 1 ghost (approximately)
  • Calories: 25
  • Sugar: 6.5g
  • Sodium: 0mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 6.5g
  • Fiber: 0g
  • Protein: 0.5g
  • Cholesterol: 0mg

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