Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

Find it online: https://yumyy.com/meringue-ghosts-recipe/