Meringue Ghosts Recipe

If you’re looking for a delightfully spooky yet sweet treat to impress friends or just enjoy at home, this Meringue Ghosts Recipe is a total game-changer. Light, airy, and irresistibly cute, these little ghostly meringues bring a fun Halloween vibe without fussing over complex ingredients. Trust me, once you try them, you’ll want to make them every year — I sure do!

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Ingredients & Why They Work

The beauty of this meringue ghost recipe lies in its simplicity — fewer ingredients mean the quality really shines. Using room-temperature egg whites whipped to stiff peaks with superfine sugar creates that glossy, stable base perfect for shaping ghosts that hold their fun forms.

• Caster (Super Fine) Sugar: It dissolves faster in egg whites, making your meringue smooth and shiny without graininess.
• Egg Whites: Fresh and room temperature whites whip up better and give volume — key for light fluffy ghosts.
• Black Food Colouring Gel or Paste: This helps create vivid ghost faces easily without watering down your meringues.

Tweak to Your Taste

I love using this basic but magical Meringue Ghosts Recipe as my canvas. Sometimes I add a few drops of vanilla extract for a hint of warmth, and other times I color the meringue with a subtle pastel tint before piping to make whimsical spookier friends!

• Vanilla Variation: Adding vanilla has given my meringues a gentle flavor that pairs beautifully with hot chocolate.
• Chocolate-Dipped Ghosts: I’ve dipped the bottoms in melted dark chocolate for extra indulgence—and who doesn’t love chocolate?
• Food Coloring Fun: Use edible dust or pastel gels to create pastel ghosts perfect for a kid’s party or springtime twist.
• Diet Adjustments: This recipe naturally fits gluten and dairy-free diets, making it great for many special eating needs.

Step-by-Step: How I Make Meringue Ghosts Recipe

Step 1: Prep Your Tools and Oven

Start by preheating your oven to 100°C (212°F). Line a large baking sheet with non-stick baking parchment — this is essential because your meringue ghosts will stick to any residual grease. I always wipe my bowl and beaters with a little vinegar and ensure everything is completely dry and spotless before moving on.

Step 2: Whisk the Egg Whites to Soft Peaks

Using a clean mixing bowl, whisk the room temperature egg whites on medium speed until soft peaks form – the kind that slightly bend when you lift the whisk. This usually takes a couple of minutes. Pro tip: If you don’t see any volume, don’t give up—try switching to a handheld mixer or double-check your utensils are 100% grease-free.

Step 3: Add Sugar Gradually and Whisk to Stiff Peaks

Spoon in the caster sugar gradually, one spoonful at a time, while continuing to whisk. Patience here is everything — rushing this step means your meringue won’t be glossy or hold its shape. Whisk until you reach stiff, shiny peaks that stand straight up when you lift the whisk. This step is my favorite because that glossy texture looks so dreamy!

Step 4: Pipe and Shape Your Ghosts

Fit a piping bag with a 1cm round nozzle (or just snip the tip wide enough) and fill it with your meringue. Pipe ghost shapes onto your lined baking sheet — little swirly dollops that look like floating ghosts. Don’t worry about perfect shapes, their charm is in their quirky forms!

Step 5: Bake and Cool Slowly

Bake at the low temperature for about an hour, until the ghosts are crisp and lift easily off the parchment. Don’t open the oven door to peek too often! Turn off the oven and leave the meringues in there for a few hours or better yet, overnight — this helps them dry out fully and ensures that delightful crisp texture.

Step 6: Give Your Ghosts Their Spooky Faces

Once cold, grab your black food coloring pen or a tiny paintbrush dipped in black gel and draw on little eyes and mouths. I like to let my kids create silly or spooky faces, making it a fun project and getting everyone involved!

How to Serve Meringue Ghosts Recipe

Garnishes

I usually keep it simple with those adorable black eyes and mouths drawn on with food coloring. But sometimes I sprinkle a tiny pinch of edible silver glitter on top for that magical shimmer—it’s subtle but adds a festive sparkle that guests love.

Side Dishes

Pair these meringue ghosts with a cozy cup of hot cocoa or a spiced pumpkin latte for the perfect seasonal treat. They also work wonderfully alongside a bowl of fresh berries or a soft pumpkin mousse if you’re going for a Halloween-themed dessert spread.

Creative Ways to Present

For a fun Halloween party, I’ve arranged the ghosts on a tiered cake stand mixed with mini candy pumpkins and spider rings for a playful touch. Another time, I served them nestled in clear treat bags tied with orange and black ribbons — perfect little take-home favors for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover meringue ghosts in an airtight container at room temperature. This keeps them crisp for up to a week. Just be careful to keep them away from humidity; otherwise, they’ll soften up quickly and lose that great crunch.

Freezing

If you want to make these well ahead, you can freeze unbaked piped meringues. Just flash freeze them on the baking tray until hard, then transfer to a sealed container; bake straight from frozen, adding a few extra minutes. I’ve done this for Halloween parties when I needed to prep in advance, and it worked like a charm.

Reheating

I usually don’t reheat these since they’re best crisp and cool. But if they soften up, a quick 5–10 minute zap in a very low oven (about 90°C) can revive the crunch. Just keep a close eye on them so they don’t brown.

FAQs

Final Thoughts

This Meringue Ghosts Recipe holds a special spot in my holiday baking because it’s fun, simple, and always delivers that magical crunch that everyone loves. Whether for Halloween, themed parties, or just a sweet treat to brighten a day, these ghosts bring smiles all around. I can’t wait for you to try them and maybe share the ghostly fun with your friends and family too!

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