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

Ghost Meringues Recipe

4.5 from 69 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 195 minutes
  • Yield: 24 meringues 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully spooky and sweet, these Ghost Meringues are perfect for Halloween parties. Crisp on the outside with a soft, pillowy center, they are made from simple ingredients and finished with playful chocolate faces.

Ingredients

Units Scale

Ghost Meringues

  • 3 large egg whites (room temperature)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1/4 teaspoon vanilla bean paste
  • 1/2 ounce dark chocolate (melted)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper or a silicone liner to prevent sticking.
  2. Whisk Egg Whites and Cream of Tartar: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium speed until frothy, signaling the egg whites are beginning to aerate.
  3. Add Sugar Gradually and Beat: Slowly add granulated sugar one tablespoon at a time while increasing the mixer speed to medium-high. Continue beating until the mixture forms soft peaks, which should take about 5-6 minutes.
  4. Add Vanilla Bean Paste: Incorporate the vanilla bean paste into the meringue mixture and keep beating until stiff peaks form, ensuring the meringue is stable and glossy.
  5. Pipe Meringue Ghosts: Transfer the meringue into a piping bag fitted with a large round tip. Hold the bag perpendicular to the baking sheet and pipe about two-inch-high mounds spaced one inch apart. These shapes will resemble ghost figures and they will not spread during baking.
  6. Bake and Dry Meringues: Bake the piped meringues at 200°F for 1 hour. Afterward, turn off the oven and leave the meringues inside to dry for an additional 1-2 hours, which will help them achieve a crisp exterior and soft interior.
  7. Cool Completely: Remove the meringues from the oven and allow them to cool at room temperature until fully set and dry to touch.
  8. Decorate with Melted Chocolate: Using a small food-safe paintbrush, paint faces onto each ghost with the melted dark chocolate, adding personality and charm to your Halloween treats.

Notes

  • These ghost meringues are easy to make, combining simplicity with festive fun.
  • They have a crunchy exterior and a softly chewy center for perfect texture contrast.
  • Use room temperature egg whites to achieve the best volume and consistency in your meringue.
  • Allowing the meringues to dry in the turned-off oven is key to preventing moisture and achieving ideal crispness.
  • Melted dark chocolate pairs wonderfully for decorating and adds a rich flavor contrast.
  • Store the meringues in an airtight container to keep them crisp for several days.

Nutrition

  • Serving Size: 1 meringue
  • Calories: 27 kcal
  • Sugar: 6 g
  • Sodium: 7 mg
  • Fat: 1 g
  • Saturated Fat: 0.6 g
  • Unsaturated Fat: 0.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Find it online: https://emilyquickdinners.com/ghost-meringues-recipe/