Ghost Meringues

Why You’ll Love This Recipe

• Light, crisp texture with a melt-in-your-mouth finish

• Adorable ghost shapes that wow on any Halloween dessert table

• Beginner-friendly technique with clear, step-by-step guidance

• Naturally gluten-free and easily dairy-free

• Make-ahead friendly—stays crisp for days when properly stored

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

egg whites, room temperature
granulated sugar
cream of tartar
vanilla extract
mini chocolate chips or melted chocolate (for eyes)

Directions

1. Prep the pans and oven: Preheat the oven to 200°F (95°C). Line two baking sheets with parchment. Ensure your mixing bowl and whisk are impeccably clean and dry (glass or metal works best).

2. Whip the whites: Add room-temperature egg whites to the bowl. Beat on medium speed until foamy, 1–2 minutes.

3. Stabilize and sweeten: Sprinkle in cream of tartar. With the mixer running, add sugar gradually—about 1 tablespoon at a time—allowing each addition to dissolve before adding more, 5–7 minutes total.

4. Check stiffness: Increase to high speed and whip until stiff, glossy peaks form. Rub a bit between fingers; it should feel smooth, not gritty.

5. Flavor: Mix in vanilla just to combine; do not overbeat.

6. Pipe ghosts: Transfer meringue to a piping bag fitted with a large round tip. Pipe tall ghosts by squeezing in one spot and lifting to create a curl at the top.

7. Add eyes: Gently press two mini chocolate chips onto each ghost, or dot on melted chocolate.

8. Bake: Bake for 1 hour. Do not open the oven during baking.

9. Dry in oven: Turn off the oven and leave meringues inside for 1 additional hour to cool and dry gradually.

10. Finish: Lift a cookie; it should release cleanly and feel dry and crisp. Store airtight.

Servings and timing

Servings: about 24–30 ghost meringues (12–15 servings if 2 cookies per person)
Prep time: 20 minutes
Additional time (in-oven cooling): 1 hour
Total time: 1 hour 20 minutes

Variations

• Chocolate-dipped bases: Dip cooled bottoms in melted dark or white chocolate.

• Flavor twists: Swap vanilla for almond, peppermint, or orange extract.

• Spooky details: Pipe tiny arms or swirl capes; add a dot of red gel for “boo!” mouths.

• Striped ghosts: Paint a few thin lines of gel food coloring inside the piping bag before filling for candy-cane or shadow stripes.

• Cocoa ghosts: Sift 1–2 teaspoons cocoa over piped ghosts for a dusky look.

• Sprinkle sparkle: Dust with edible glitter or sanding sugar before baking.

• Mini bites: Pipe smaller ghosts and reduce bake time by 5–10 minutes.

• Marshmallowy centers: Bake 5–10 minutes less for a softer, chewier interior.

• Jack-o’-lantern friends: Tint a portion of meringue orange and pipe pumpkins alongside your ghosts.

• Vegan option (assembly idea): Use store-bought aquafaba meringues if you don’t work with eggs, then decorate as ghosts.

Storage/Reheating

Store completely cooled meringues in an airtight container at room temperature for up to 5 days. For humid climates, add a small packet of food-safe desiccant or a few grains of uncooked rice in a sachet to help keep them crisp. If they soften, refresh on a parchment-lined sheet at 200°F (95°C) for 10–15 minutes, then cool in the oven.

FAQs

Why did my meringue turn grainy?

Sugar wasn’t fully dissolved or was added too quickly. Add it gradually and whip until the mixture feels smooth between fingers.

Can I make meringues without cream of tartar?

Yes—use a few drops of lemon juice or a pinch of fine salt to help stabilize, though cream of tartar works best.

Do I need room-temperature egg whites?

Yes. Warmer whites whip to greater volume and more stable peaks.

How do I prevent weeping or beads on baked meringues?

Bake low and slow, avoid excess humidity, and be sure sugar is fully dissolved before piping.

My ghosts cracked—what happened?

Rapid temperature changes can cause cracks. Let meringues cool in the turned-off oven for an hour.

Can I use caster sugar instead of granulated?

Yes. Caster sugar dissolves more readily and can yield a smoother meringue.

What piping tip should I use?

A large round tip (½ inch opening) makes smooth, tall ghosts. A snipped piping bag works in a pinch.

Can I color the meringue?

A little gel food coloring is fine. Avoid liquid colors, which can thin the mixture.

How do I make glossy, stable peaks?

Start on medium speed to build fine bubbles, add sugar slowly, then finish on high until stiff and shiny.

Can I freeze ghost meringues?

Freezing is not recommended; condensation during thawing can make them sticky. Store airtight at room temperature instead.

Conclusion

These ghost meringues bring whimsical charm and crisp, sweet bites to any Halloween spread. With simple ingredients, gentle technique, and low-and-slow baking, you’ll create picture-perfect spirits that hold their shape and stay delightfully airy for days. Pipe, bake, and let your little ghosts haunt the dessert table in the best way.