Meringue Ghosts Recipe

If you’re looking for a fun, spooky treat that’s both light and irresistible, you’ve got to try this Meringue Ghosts Recipe. I absolutely love how these little edible ghosts turn out — crisp on the outside, delicate and airy inside, and just the right amount of sweetness. When I first made them, I was amazed at how simple ingredients like egg whites and sugar could transform into something so delightfully festive. Stick around, and I’ll share tips to help you whip up these charming meringue ghosts that will impress your family and friends with no stress at all!

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Ingredients You’ll Need

The ingredients for this Meringue Ghosts Recipe are straightforward but essential. Using room temperature egg whites really helps you get those fluffy peaks, and superfine sugar dissolves seamlessly for that glossy finish. I always recommend investing in gel or paste black food coloring because it gives you precise control when drawing those little ghostly faces.

• Caster (Super Fine) Sugar: This sugar dissolves quickly into the egg whites, giving your meringue a smooth texture.
• Egg Whites (Medium, Room Temperature): Room temperature whites whip up better and give you more volume.
• Black Food Colouring Gel or Paste: Perfect for drawing eyes and mouths with an icing pen or brush.

Variations

I love that you can get creative with this Meringue Ghosts Recipe—whether it’s changing up the decorations or tweaking flavors, it’s super flexible. For Halloween parties, adding a splash of vanilla or almond extract to the meringue for a subtle twist always goes down great. I encourage you to make it your own and have fun!

• Chocolate-Dipped Ghosts: After baking, dip the ghost bottoms in melted chocolate for an extra indulgent treat—my family goes crazy for this version.
• Colored Ghosts: Add a tiny amount of food color to the meringue before piping for pastel ghost variations.
• Flavored Meringue: Try a drop of peppermint or orange extract to give a festive twist.
• Mini Ghosts: Use a smaller piping tip to create bite-sized ghosts perfect for a party platter.

How to Make Meringue Ghosts Recipe

Step 1: Preheat, Prep, and Whisk Your Egg Whites

Start by preheating your oven to 100°C (212°F). Line a large baking sheet with non-stick baking parchment to ensure the ghosts won’t stick. Here’s a crucial step I learned the hard way: make sure your mixing bowl is absolutely spotless and free from any grease. Even a hint of fat can stop your egg whites from whipping properly. Use a glass or metal bowl for the best results, and avoid plastic.

Step 2: Whip Egg Whites and Slowly Add Sugar

Whisk your room-temperature egg whites on medium speed until they reach soft peaks. You’ll see them start to puff up, hold shape but with a little wobble. Now comes the key: add your caster sugar one spoonful at a time, still whisking. This slow addition helps the sugar dissolve, giving you that glossy, stiff meringue. Don’t rush this part—keep whisking until the meringue is shiny and holds stiff peaks when you pull up the whisk. I usually test by flipping the bowl upside down to make sure nothing falls.

Step 3: Pipe the Ghosts and Bake Low and Slow

Fit a piping bag with a 1cm round nozzle, then spoon in your meringue mixture. Pipe ghost shapes onto the baking sheet—imagine a little rounded ghost with a trailing tail. Don’t worry about perfect shapes; charming little imperfections make them even more fun. Bake at the low temperature for about an hour or until the ghosts are crisp and lift easily. Then, here’s the trick: turn off the oven and leave them in overnight to dry out completely. This is what makes them perfectly crisp without browning.

Step 4: Decorate with Faces

Once your meringue ghosts are completely cooled, it’s time to bring them to life! Use a black food coloring pen or a tiny paintbrush with gel paste to draw spooky little eyes and mouths. I usually let them sit for a bit after decorating to ensure the faces set nicely without smudging. This is the part that kids get super excited about—they love adding their own scary or silly expressions.

How to Serve Meringue Ghosts Recipe

Garnishes

I usually keep decorations simple with just the classic black ghostly faces, but sometimes I add edible glitter to give them a magical shimmer. For a fun party, pairing them with colorful sprinkles around the plate adds a festive touch. The contrast really makes the white meringues pop visually.

Side Dishes

These meringue ghosts are perfect on their own but can also be served alongside a rich pumpkin mousse or hot chocolate when you want a cozy fall vibe. I often serve them as a light dessert at Halloween dinners to balance heavier mains.

Creative Ways to Present

For Halloween parties, I’ve placed these ghosts atop cupcakes or mini cakes to instantly transform them into spooky treats. Floating them on a “graveyard” dirt pudding made with crushed cookies is a crowd-pleaser, especially with kids. Setting them on a mirrored tray with low blue lighting creates a ghostly glow that’s perfect for Halloween ambiance.

Make Ahead and Storage

Storing Leftovers

Once completely cool, store your meringue ghosts in an airtight container in a cool, dry place. I’ve found they stay crisp for up to a week this way. Just avoid humid areas because moisture is the enemy of meringue crispness.

Freezing

Yes, you can freeze meringue ghosts! I wrap them well in cling film and place them in an airtight container. When you’re ready, thaw at room temperature—they come back just as crisp as fresh.

Reheating

Reheating isn’t really needed, but if you want to freshen them up, pop them in a very low oven (around 90°C/194°F) for 5-10 minutes to remove minor moisture and revive crispness.

FAQs

Final Thoughts

This Meringue Ghosts Recipe has become a Halloween staple in my house because it’s whimsical, easy, and always impresses guests with its delicate crunch and playful appearance. I love how you can personalize each ghost, turning baking into a creative activity as much as a tasty one. If you want a fun baking project that’s bound to bring smiles and a little spooky delight, this recipe is your go-to. Give it a try—you’ll enjoy every step as much as the outcome!

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