Ghost meringues started as a whimsical Halloween project but quickly became a seasonal favorite for their delicate, ephemeral nature. Their ghostly silhouette adds a touch of magic to any dessert plate, especially with a bit of black cocoa or edible ink for faces. It’s a reminder that sometimes, the simplest ingredients—egg whites and sugar—can produce something hauntingly beautiful.
Why These Ghost Meringues Keep Calling Me Back
They’re unpredictable—sometimes airy, sometimes chewy, always a tiny surprise. Plus, the process is oddly calming, watching the whites turn glossy and white. They remind me that even the simplest ingredients can create something fleetingly beautiful, if you handle them with care.
Ghostly Ingredients Breakdown
- Egg Whites: Pure, unadulterated whites, crucial for airy lift. Skip if you’re allergic, but otherwise, fresh eggs are best.
- Sugar: Fine caster sugar dissolves smoothly, giving that shiny, crisp shell. Brown sugar adds a smoky note, but stick to white for classic clarity.
- Vanilla Extract: A splash of vanilla adds warmth and depth, but skip if you prefer a more neutral, ghostly flavor.
- Optional Food Coloring or Edible Ink: For spooky faces or accents, use sparingly—less is more for that spectral look.
- Lemon Zest: A tiny pinch brightens the egg whites with citrusy sharpness, countering the sweetness.
Tools of the Trade for Spooky Meringues
- Stand Mixer or Hand Whisk: To whip the egg whites to stiff peaks.
- Piping Bag or Spoon: To shape the ghostly forms.
- Baking Sheet & Parchment Paper: To prevent sticking and make removal easy.
- Oven Thermometer: To ensure precise low-temperature baking.
Crafting the Perfect Ghost Meringues: A Step-by-Step Guide
Step 1: Preheat your oven to 90°C (195°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: In a clean, dry bowl, beat egg whites until frothy.
Step 4: Gradually add sugar, a tablespoon at a time, while beating until stiff peaks form.
Step 5: Spoon or pipe the meringue mixture into ghostly shapes on the prepared sheet.
Step 6: Bake for 1.5 to 2 hours, until crisp and dry.
Step 7: Turn off the oven and let them sit inside for an additional hour.
Step 8: Cool completely before handling or storing.
Tips and Tricks for Perfect Ghost Meringues
- Ensure egg whites are at room temperature for maximum volume.
- Do not open the oven door during baking to avoid cracks.
- The meringues should crackle gently when touched, indicating dryness.
- If they seem sticky or soft, bake a little longer or reduce humidity.
Common Ghost Meringue Mistakes and How to Fix Them
- Egg whites were under-beaten.? If the meringue collapses, your egg whites weren’t whipped enough.
- Baking at too high a heat.? Cracks or browning? Reduce oven temperature or baking time.
- Insufficient drying.? Meringues stay sticky? Bake longer or let dry in the oven.
- Adding sugar too quickly.? Lumpy sugar? Sift it before adding to egg whites.
Ghost Meringues
Ingredients
Equipment
Method
- Preheat your oven to 90°C (195°F) and line a baking sheet with parchment paper. Gather your ingredients and ensure egg whites are at room temperature for maximum volume.
- In a clean, dry bowl, beat the egg whites with a stand mixer or hand whisk until they become frothy and start to form soft peaks.
- Gradually add the caster sugar, about a tablespoon at a time, while continuing to beat. Watch for the mixture to turn glossy and form stiff, shiny peaks—this indicates the meringue is ready.
- Gently fold in the vanilla extract and a tiny pinch of lemon zest to brighten the flavor.
- Spoon or pipe the meringue mixture onto the prepared baking sheet, shaping small ghostly figures with rounded heads and trailing bodies for a spooky effect.
- Bake the meringues in the preheated oven for 1.5 to 2 hours, until they are crisp and dry to the touch, with a crackling sound when gently pressed.
- Turn off the oven and leave the meringues inside to cool completely for at least an hour—this helps them dry out fully and become even more delicate.
- Once cooled, gently peel the ghost meringues from the parchment paper. Use food coloring or edible ink to draw spooky faces if desired, adding a fun, haunting touch.
- Arrange your ghostly treats on a plate and enjoy their light, airy texture and ethereal appearance—perfect for a festive Halloween celebration or a whimsical dessert display.
Notes
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
