Go Back
–+ servings
Delicious Ghost Meringues

Delicious Ghost Meringues: Spooky Treats That Melt in Your Mouth

Make these Delicious Ghost Meringues for a spooky, sweet treat this Halloween that melts in your mouth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Cooling Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 meringues
Course: Dessert
Cuisine: American
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 4 large Egg Whites Ensure egg whites are at room temperature for maximum volume.
  • 1 cup Granulated Sugar A fine sugar is preferred for a smooth texture.
  • 1 teaspoon Cream of Tartar Essential for maintaining the meringue’s structure.
  • 1 teaspoon Vanilla Extract Optional; can be substituted with other extracts.
For the Decoration
  • 1/2 cup Melted Chocolate Dark or milk chocolate based on preference.
  • 1 pen Icing Writing Pen Ideal for detailed expressions on meringues.

Equipment

  • mixing bowl
  • Electric mixer
  • baking sheet
  • parchment paper
  • spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°F (93°C).
  2. Beat the egg whites in a mixing bowl on medium speed until foamy, then continue mixing until soft peaks form.
  3. Add cream of tartar and beat until soft peaks form.
  4. Gradually add sugar, mixing on high speed until the mixture becomes glossy and stiff peaks form (about 5-7 minutes).
  5. Gently fold in the vanilla extract with a spatula.
  6. Drop dollops of meringue onto a lined baking sheet in whimsical ghost shapes.
  7. Bake in the preheated oven for 1.5 to 2 hours until dry and crisp.
  8. Turn off the oven and allow meringues to cool completely inside.
  9. Decorate cooled meringues with melted chocolate and icing pen for faces.

Nutrition

Serving: 1meringueCalories: 30kcalCarbohydrates: 7gSodium: 1mgSugar: 7g

Notes

Use room temperature egg whites for the best volume and avoid refrigerating meringues to maintain their texture.

Tried this recipe?

Let us know how it was!