Mouthwatering Ghost Meringues
These crispy, light ghost meringues are the perfect Halloween treat — easy to make, fun to decorate, and totally adorable on any spooky dessert table.
Equipment
- Stand mixer or hand mixer
- - Piping bag with round tip
- - Baking sheet with parchment
- - Food-safe paintbrush or toothpick
Ingredients
- - 3 large egg whites room temperature
- - ¼ tsp cream of tartar
- - ¾ cup granulated sugar
- - ¼ tsp vanilla bean paste or extract
- - ½ oz melted dark chocolate for decorating
Instructions
- 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
- Store in airtight container for up to 7 days.
- Do not refrigerate or freeze.
- Make on a dry, non-humid day for best texture.
- Let cool completely before decorating.
- Do not refrigerate or freeze.
- Make on a dry, non-humid day for best texture.
- Let cool completely before decorating.