These adorable ghost meringues are spooky and sweet, perfect for Halloween or any fun gathering! Light and airy, they melt in your mouth and are made with just egg whites and sugar.
Making these little guys is so much fun! I love how kids can help pipe them out. Plus, who wouldn’t want a plate of ghostly treats to share? They’re a real hit at any party! 👻
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites are key for meringues. If you’re short on eggs, you can use pasteurized egg whites from a carton. This is especially handy if you’re concerned about raw eggs!
Sugar: Granulated sugar is standard for this recipe. If you prefer a different sweetness option, you can use superfine sugar, which dissolves even more easily, or a sugar substitute, but this may alter the texture slightly.
Cream of Tartar: This is used to stabilize the egg whites, helping them hold their shape. If you don’t have it, lemon juice works as a good substitute. It’s amazing how a little acid can help!
Vanilla Extract: Adding vanilla gives a hint of flavor to the meringues. If you’re feeling adventurous, consider almond or peppermint extract for a unique twist!
How Do I Get Perfectly Piped Meringue Shapes?
Piping the ghosts can be a bit tricky but don’t worry! Here’s how to get those cute shapes just right:
- Use a piping bag fitted with a round tip for easy maneuvering. If you’re unsure about piping, practice on a piece of parchment first.
- Start with a round base for the ghost’s body, then gently pull the tip up to create the peak. The higher the peak, the taller the ghost!
- If you’re struggling, tools like a zip-top bag with a corner cut can also work if you don’t have a piping bag.
Take your time and have fun with it—you can always make some silly little ghosts too!
How to Make Ghost Meringues
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1/4 teaspoon cream of tartar (or 1 teaspoon lemon juice)
- 1 teaspoon vanilla extract (optional)
- Mini chocolate chips or black decorating gel for eyes
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 1 to 1.5 hours for baking, plus cooling time in the oven. Overall, you should plan for about 2 to 2.5 hours to complete everything, including cooling the meringues!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 225°F (110°C). While it warms up, line a baking sheet with parchment paper to keep the meringues from sticking.
2. Beat the Egg Whites
In a clean and dry bowl, use an electric mixer to beat the egg whites on medium speed. Keep mixing until they start to look foamy and light.
3. Add Stabilizer
Next, add the cream of tartar (or lemon juice) to the egg whites. Continue beating until you see soft peaks form. This means when you remove the beaters, the peaks will gently fold over.
4. Sweeten the Mixture
Now it’s time to gradually add the granulated sugar. Do this a spoonful at a time while beating at high speed. Keep mixing until you get stiff, glossy peaks and the sugar is fully dissolved. If you want to add vanilla for extra flavor, do it now!
5. Pipe the Ghosts
Pour the meringue mixture into a piping bag with a round tip. Pipe ghost shapes onto the parchment paper: Start with a round base for the body and then pipe upwards to create the tapering ghost shape.
6. Add Eyes
Take mini chocolate chips and gently press two onto each meringue to make cute ghost eyes. If you have black decorating gel, you can use that instead!
7. Bake the Meringues
Pop the baking sheet into the oven and let them bake for 1 to 1.5 hours. They should feel dry and can easily be lifted off the parchment when done.
8. Cool Down
When the baking is done, turn off the oven but leave the meringues inside. Crack the oven door open slightly to let them cool completely. This helps prevent any cracking.
9. Serve or Store
Once they’re completely cooled, gently take the ghost meringues off the parchment paper. You can serve them right away or store them in an airtight container to keep them fresh.
Enjoy these light, crisp, and adorable ghost meringues as a fun Halloween treat or anytime you want a sweet, airy dessert!
Can I Use Egg Whites from a Carton?
Absolutely! Pasteurized egg whites from a carton can be a great substitute, especially if you’re concerned about raw eggs. Just make sure to measure out the equivalent of 4 large egg whites!
What If My Meringue Doesn’t Hold Stiff Peaks?
If your meringue isn’t forming stiff peaks, it could be due to not enough air being incorporated, or there may be fat residue in your mixing bowl or beaters. Ensure everything is clean and dry before starting, and mix the egg whites a bit longer if necessary.
How Do I Store Leftover Meringues?
Store your leftover ghost meringues in an airtight container at room temperature. They’re best enjoyed within a few days for optimal texture. Avoid refrigerating them as humidity can make them sticky!
Can I Decorate the Meringues with Something Other Than Chocolate Chips?
Definitely! While mini chocolate chips are fun, you can use decorative icing or even edible markers to create faces. Get creative with colors and designs for a unique take on your ghost meringues!
