You know those desserts that look fancy but are secretly so easy it feels like cheating? These Ghost Meringues are exactly that. Light, airy, and crisp little ghost shapes with chocolate eyes, they’re spooky, sweet, and seriously adorable.
Perfect for Halloween parties, trick-or-treat snacks, or even as edible cupcake toppers. No fancy equipment required — just a whisk, a piping bag, and a pinch of patience while they bake low and slow. (If you love holiday-themed sweets, don’t miss my Candy Corn Fudge and Pumpkin Spice Cupcakes too!)
✅ Quick Tip:
- ✔️ Make sure your mixing bowl and whisk are squeaky clean and grease-free — meringues hate fat!
Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp pure vanilla extract
- Pinch of salt
- Melted dark chocolate (or black decorating gel) for eyes
Instructions
1️⃣ Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
2️⃣ In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
3️⃣ Increase speed to high and gradually add sugar, 1 tablespoon at a time. Beat until stiff, glossy peaks form and sugar is fully dissolved (rub a bit between your fingers — it should feel smooth).
4️⃣ Beat in vanilla and salt just until combined.
5️⃣ Spoon the mixture into a piping bag fitted with a large round tip. Pipe tall ghost shapes onto prepared baking sheets, pulling up slightly to create little swirls on top.
6️⃣ Bake for 1.5 hours, then turn off oven and let meringues cool completely inside (to avoid cracking).
7️⃣ Once cool, dot melted chocolate or gel for eyes.
🧁 Serving Tips:
- Place ghosts on a tray of crushed Oreos (“dirt”) for a spooky scene.
- Use them as toppers for cupcakes or cakes.
- Bag a few with ribbon for adorable party favors.
👻 Creative Variations:
- Tint your meringue with black cocoa for gothic black ghosts.
- Make mini ghost “kisses” and sprinkle with edible glitter.
- Add peppermint extract for a cool twist.
🕷️ Troubleshooting:
- Not stiff enough? Whip longer — and make sure no yolk got in the whites.
- Cracks? Don’t rush the cooling.
- Sticky? Humidity is likely — store with a packet of silica gel.
🧊 Storage
- Store in an airtight container at room temperature for up to 2 weeks.
- Don’t refrigerate — they’ll soften.
- Freeze in layers with parchment for up to 1 month.
Ghost Meringues
Ingredients
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp pure vanilla extract
- Pinch of salt
- Melted dark chocolate or black decorating gel for eyes
Instructions
- 1️⃣ Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
- 2️⃣ In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- 3️⃣ Increase speed to high and gradually add sugar, 1 tablespoon at a time. Beat until stiff, glossy peaks form and sugar is fully dissolved (rub a bit between your fingers — it should feel smooth).
- 4️⃣ Beat in vanilla and salt just until combined.
- 5️⃣ Spoon the mixture into a piping bag fitted with a large round tip. Pipe tall ghost shapes onto prepared baking sheets, pulling up slightly to create little swirls on top.
- 6️⃣ Bake for 1.5 hours, then turn off oven and let meringues cool completely inside (to avoid cracking).
- 7️⃣ Once cool, dot melted chocolate or gel for eyes.
Notes
- Humidity can make meringues sticky — pick a dry day if possible!
- Store in an airtight container to keep crisp.
- Swap chocolate for edible marker pens for easy decorating.
If you whip up these ghostly little treats, tag me on Pinterest or Instagram — I love seeing your hauntingly creative spins on them!
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