Mouthwatering ghost meringues are the ultimate Halloween treat — airy, crisp, and hauntingly adorable. Made from just a few pantry staples, these light-as-a-cloud cookies are piped into playful ghost shapes and finished with chocolate-dotted eyes. Not only are they fun for kids to help make, but they’re naturally gluten-free, make-ahead friendly, and a showstopper on any Halloween dessert table.
No fancy decorating skills required — just whip, pipe, and bake your way to spooky perfection!
Table of Contents
Why You’ll Love This Recipe
- 👻 Fun & festive – The cutest edible ghosts for Halloween
- 🥚 Minimal ingredients – Just 5 pantry staples
- 🌾 Naturally gluten-free – No flour needed
- ⏱️ Make-ahead friendly – Keeps well for days
- 👨👩👧👦 Great for kids – Easy and mess-free decorating
Whether you’re hosting a Halloween party or looking for a fun activity with your little ones, these ghost meringues are the perfect bite-sized treat.
Ingredients
- 3 large egg whites (room temperature)
- ¼ tsp cream of tartar
- ¾ cup granulated sugar
- ¼ tsp vanilla bean paste (or vanilla extract)
- ½ oz melted dark chocolate (for decorating)
Instructions
1. Preheat & Prep
- Preheat oven to 200°F (93°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Whip the Egg Whites
- In a clean mixing bowl (stand mixer or handheld), add egg whites and cream of tartar.
- Beat on medium speed until frothy.
3. Add Sugar Gradually
- Slowly add sugar, 1 tablespoon at a time.
- Increase to medium-high and beat until stiff, glossy peaks form.
- Add vanilla and mix briefly to incorporate.
✅ Tip: Ensure bowl and beaters are completely grease-free to get the perfect meringue structure.
4. Pipe the Ghosts
- Spoon meringue into a piping bag with a large round tip.
- Pipe 2-inch tall ghost shapes onto your prepared sheet, spacing about 1 inch apart.
5. Bake & Dry
- Bake for 1 hour without opening the oven.
- Turn off the oven and let meringues sit inside for another 1–2 hours to dry completely.
🚫 Don’t open the oven door during drying — it can cause cracking or deflation!
6. Decorate
- Once cooled, use melted dark chocolate and a food-safe brush or toothpick to paint on spooky ghost faces.
Recipe Details
- Prep Time: 20–30 minutes
- Cook Time: 1 hour
- Drying Time: 1–2 hours
- Total Time: ~2½ hours
- Servings: 4 (makes ~20 small ghosts)
Nutrition Facts (Per Recipe)
- Calories: 350 kcal
- Protein: 10g
- Fat: 3g
- Carbohydrates: 75–80g
- Sugar: ~70g
- Gluten-Free: Yes
(Approx. 17–20 calories per meringue)
Tips & Variations
🎨 Decoration Ideas:
- Use mini chocolate chips for eyes — press in before baking
- Add candy eyes for a fun store-bought twist
- Use melted white chocolate for a ghostly shimmer
🧪 Substitution Options:
- Cream of tartar → ½ tsp lemon juice or white vinegar
- Vanilla paste → ¼ tsp vanilla extract
- Dark chocolate → Semi-sweet, milk chocolate, or melted white chocolate
❌ Common Mistakes:
- Moisture: Avoid making meringues on humid days
- Rushing sugar addition: Add sugar slowly for stiff, stable peaks
- Opening oven early: Causes deflation or cracking
Mouthwatering Ghost Meringues
Ingredients
Equipment
Method
- Preheat oven to 200°F (93°C). Line a baking sheet with parchment or a silicone mat.
- In a clean bowl, beat egg whites and cream of tartar until frothy.
- Gradually add sugar, one tablespoon at a time, beating until stiff glossy peaks form. Add vanilla and mix briefly.
- Transfer meringue to a piping bag with a round tip. Pipe 2-inch ghost shapes onto the baking sheet.
- Bake for 1 hour. Then turn off the oven and leave meringues inside for another 1–2 hours to dry fully.
- Once cool, use melted dark chocolate to paint ghost faces.
Notes
– Do not refrigerate or freeze.
– Make on a dry, non-humid day for best texture.
– Let cool completely before decorating.
FAQs
Q: Can I use carton egg whites?
Yes, but fresh egg whites whip better. If using cartons, ensure they’re pure egg whites with no additives.
Q: How long do ghost meringues last?
Up to 1 week in an airtight container at room temperature. Do not refrigerate!
Q: Can I freeze them?
Not recommended — freezing adds moisture, which ruins the crisp texture.
Q: What do I serve them with?
Add to Halloween dessert platters, top vanilla pudding or ice cream, or pair with brownies for contrast in texture.
Conclusion
These mouthwatering ghost meringues are as fun to make as they are to eat. Crisp, airy, and hauntingly cute, they’re the perfect sweet to whip up with your family this Halloween. With just a few ingredients and a bit of creativity, you’ll have a spooky treat that delights ghosts and ghouls of all ages.