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Ghost Meringues

Ghost meringues are delicate, airy treats with a ghostly silhouette, made by whipping egg whites and sugar into stiff peaks and piping into spooky shapes. Baked at low temperatures until crisp, they have an ephemeral, melt-in-your-mouth texture with a shiny exterior and a light crunch. Perfect for Halloween or whimsical dessert platters, their simple ingredients create a hauntingly beautiful finish.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: International
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg whites preferably at room temperature
  • 1/2 cup caster sugar fine granulated sugar
  • 1 teaspoon vanilla extract optional for flavor
  • a pinch lemon zest brightens egg whites
  • optional food coloring or edible ink for spooky faces

Equipment

  • Stand Mixer or Hand Whisk
  • Piping Bag or Spoon
  • Baking sheet
  • Parchment paper
  • Oven Thermometer

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Gently fold in the vanilla extract and a tiny pinch of lemon zest to brighten the flavor.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Ensure egg whites are at room temperature for best volume. Do not open the oven during baking to prevent cracks. Dryness is key—meringues should crackle when touched, indicating crispness.