Spooky Ghost Meringues Recipe: Fun Halloween Treat!

Halloween brings spine-tingling excitement with these adorable ghost meringues that dance between sweet and spooky.

Delicate swirls of white meringue create ethereal shapes that float like whispers from another world.

Whipped egg whites and sugar transform into spectral treats that will enchant every party guest.

These ghostly confections require minimal ingredients and simple techniques to craft.

Crisp and light, the meringues melt on your tongue with a delicate sweetness that feels magical.

Each ghostly figure tells a playful story of culinary creativity.

Prepare to bewitch your dessert table with these hauntingly delicious spirits.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 2 hours 15 minutes

Calories: 67 kcal

Servings: 11

What Goes Into Ghost Meringues

• Egg Whites: Fluffy foundation creating the ghostly texture, select fresh eggs at room temperature for optimal volume.
• Cream of Tartar: Stabilizes egg whites, ensuring smooth and consistent meringue structure.
• Vanilla Extract: Adds delicate flavor, choose pure vanilla for rich, authentic taste.

• Granulated Sugar: Provides sweetness and helps create glossy, stable meringue peaks, select fine-quality white sugar.

• Melted Chocolate or Black Decorating Gel: Creates spooky ghost faces, use high-quality chocolate or precise decorating gel for crisp facial features.

• Parchment Paper or Silicone Baking Mats: Ensures smooth release and prevents sticking, select non-stick surfaces for perfect meringue shapes.
• Piping Bag or Plastic Bag: Helps create precise ghost shapes, choose bags with sturdy construction for clean piping.

Things You’ll Need For Ghost Meringues

• Electric mixer: Essential for whipping egg whites to soft and stiff peaks with perfect texture.
• Large mixing bowl: Clean, dry bowl needed for creating smooth meringue mixture.
• Piping bag: Key tool for shaping ghost-like meringue designs with precision.
• Large round piping tip: Helps create smooth, uniform ghost shapes.
• Parchment paper or silicone baking mats: Critical for preventing meringues from sticking to baking sheets.
• Baking sheets: Used to hold and bake meringue ghosts in the oven.
• Spatula: Helpful for transferring meringue mixture into piping bag.
• Measuring tablespoon: Used for gradually adding sugar during mixing.
• Chocolate or decorating gel: Needed for adding ghost faces after baking.

How To Make Ghost Meringues At Home

• Oven Preparation

Warm up the oven to a low temperature that creates the perfect ghostly environment for your sweet treats.

• Meringue Magic

Whip egg whites into fluffy clouds, gradually adding sweet crystals until the mixture becomes glossy and holds stunning peaks.

• Ghostly Shapes

Carefully squeeze the creamy mixture onto baking sheets, creating adorable spectral figures with elegant swooping tops.

• Slow Transformation

Let the ghostly treats dry out gently in the warm oven, creating delicate, crispy textures that melt in your mouth.

• Spooky Faces

Once cooled, bring your ghosts to life with playful chocolate eyes and mischievous grins.

• Haunting Enjoyment

Share these delightful spirits with friends and family, storing any leftovers in a sealed container for future haunting.

Helpful Ideas And Swaps For Ghost Meringues

• Whip Up Perfect Ghost Meringues: Pro Tips & Tasty Twists
• Moisture Master: Ensure your mixing bowl and beaters are completely grease-free and bone-dry. Even a tiny drop of oil can prevent egg whites from reaching those dreamy, stiff peaks.
• Egg White Wisdom: Use room temperature eggs for maximum volume. Separate eggs when they're cold, then let whites sit for 30 minutes before whipping for fluffier results.
• Chocolate Face Fun: For kid-friendly decorating, swap melted chocolate with colorful candy eyes or use edible food markers to create playful ghost expressions.
• Dietary Dance: Make these treats gluten-free and vegan by using aquafaba (chickpea liquid) instead of egg whites and replacing sugar with coconut sugar or powdered monk fruit sweetener for low-carb options.
• Storage Savvy: Keep meringues crisp by storing in an airtight container with a silica gel packet to absorb moisture. Avoid refrigerating, which can make them sticky and soft.

Ways To Serve Up Ghost Meringues

• Spooky Sweet Plating: Arrange ghost meringues on a dark chocolate platter for dramatic Halloween dessert presentation.
• Halloween Party Treats
• Whimsical Dessert Companion: Pair these light, crispy ghosts with warm hot chocolate or creamy pumpkin spice latte for a delightful seasonal contrast.
• Kid-Friendly Decorating Fun: Let children help draw silly faces on meringue ghosts using food-safe decorating gel, turning baking into a playful family activity.

How To Keep Ghost Meringues Fresh And Ready

• Quick Cool-Down Strategy: Allow meringues to rest inside the oven after baking to prevent sudden temperature shifts that could cause cracking.
• Smart Storage Solution: Keep ghost meringues in an airtight container separated by parchment paper layers to maintain crispness and prevent sticking.
• Moisture Defense Technique: Store containers in a dry, cool pantry away from humidity to maintain meringue's delicate texture and prevent softening.
• Advance Preparation Hack: Craft these ghost treats up to 3-4 days before your event, ensuring maximum freshness and reducing day-of kitchen stress.

Haunting Ghost Meringues Recipe

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4.6 from 36 reviews

• Total Time: 2 hours 15 minutes
• Yield: 11 1x

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Description

Hauntingly delightful ghost meringues dance across Halloween dessert tables with ethereal charm. Crisp white peaks swirl into spooky spectral shapes that charm guests with playful sweetness you cannot resist.

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Ingredients

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• 4 large egg whites (room temperature)
• 1 cup (200 g) granulated sugar
• ¼ tsp cream of tartar
• 1 tsp vanilla extract
• Melted chocolate or black decorating gel (for faces)

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Instructions

1. Preparation: Thoroughly clean mixing bowl and beaters, ensuring no grease or moisture interferes with egg white volume.
2. Egg White Separation: Carefully extract egg whites, avoiding any yolk contamination that could compromise whipping potential.
3. Initial Whipping: Combine egg whites and cream of tartar, beating on medium speed until soft, billowy peaks emerge, mimicking delicate white clouds.
4. Sugar Integration: Incrementally add sugar, allowing each tablespoon to dissolve completely while continuously mixing the transformation.
5. Texture Development: Accelerate mixer to high speed, creating a luminous, robust mixture with peaks standing confidently when beaters are withdrawn.
6. Flavor Infusion: Delicately incorporate vanilla extract, preserving the intricate air pockets that define meringue’s ethereal structure.
7. Piping Preparation: Choose a spacious round piping tip or fashion a plastic bag with a precise corner cut for ghostly silhouette crafting.
8. Shape Formation: Construct spectral forms on parchment-lined trays, piping substantial circular bases with elongated peaks suggesting supernatural movement.
9. Baking Process: Place trays in oven preheated to 225F, allowing gentle, consistent heat to gradually dehydrate and solidify the delicate meringue structures.
10. Cooling Technique: After one hour, deactivate oven, leaving meringues inside to cool slowly and prevent unexpected structural fractures.
11. Decorative Finalization: Embellish each ghost with melted chocolate or black decorating gel, creating expressive, playful facial characteristics.
12. Storage Protocol: Preserve finished ghost meringues in a sealed container, maintaining their crisp texture for up to five days at ambient temperature.

Notes

• Sanitize Equipment Thoroughly: Ensure mixing bowl and beaters are completely grease-free and moisture-free to prevent meringue volume collapse.
• Handle Egg Whites Carefully: Separate eggs with precision, avoiding any yolk contamination that might prevent proper whipping and meringue formation.
• Control Sugar Integration: Add sugar gradually, one tablespoon at a time, allowing complete dissolution while maintaining a consistent beating rhythm.
• Master Cooling Technique: Leave meringues in the switched-off oven after baking to cool slowly, preventing unexpected cracking and preserving delicate structure.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 11
• Calories: 67
• Sugar: 17 g
• Sodium: 5 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 0 mg