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Ghost Meringues

Ghost Meringues: Easy, Spooky Treats That Melt in Your Mouth

These Ghost Meringues are easy, spooky treats that melt in your mouth and require just four simple ingredients.
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Prep Time 15 minutes
Cook Time 2 hours
Cooling Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: Halloween
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 4 large Egg whites Ensure they're at room temperature for maximum volume when whipped.
  • 1 cup Granulated sugar Use fine sugar for a smooth and stable meringue.
  • 1/4 teaspoon Cream of tartar Aids in stabilizing the egg whites.
  • 1 teaspoon Vanilla extract Adds sweetness and enhances flavor.
For Decoration
  • 1/2 cup Melted chocolate Dark or milk chocolate works well for spooky faces.
  • 1 unit Icing writing pen Use for detailing expressions.

Equipment

  • Mixing bowl
  • electric mixer
  • Piping bag
  • Baking sheet
  • parchment paper

Method
 

Step‑by‑Step Instructions for Ghost Meringues
  1. Preheat your oven to 200°F (93°C).
  2. In a clean, dry mixing bowl, crack your room-temperature egg whites and beat on medium speed until foamy, about 1-2 minutes.
  3. Add cream of tartar and increase mixer speed to high, beating until soft peaks form, about 2-3 minutes.
  4. Gradually add granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form for about 4-5 minutes.
  5. Gently mix in vanilla extract with a spatula, ensuring not to deflate the meringue.
  6. Drop dollops of meringue onto a parchment-lined baking sheet, shaping them into ghostly figures.
  7. Bake for 1.5 to 2 hours in the preheated oven, avoiding the oven door during baking.
  8. Turn off the oven and let the meringues cool inside with the door slightly ajar.
  9. Once completely cooled, decorate with melted chocolate and icing pens to create spooky faces.

Nutrition

Serving: 1pieceCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 4mgPotassium: 15mgSugar: 11gIron: 1mg

Notes

Ensure egg whites are free from yolk for proper whipping. Add sugar gradually for a smooth texture. Resist opening the oven door to maintain heat. Cool completely before decorating to avoid chocolate melting.

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