Meringue Ghosts Recipe

If you’re looking for a fun, spooky treat to wow your friends and family this Halloween, I absolutely love sharing this Meringue Ghosts Recipe with them. It’s light, airy, and surprisingly easy to make — plus, these little ghosts always steal the show on any dessert table. Trust me, once you try this recipe, you’ll find it’s a fan-freaking-tastic way to celebrate the season or even just to enjoy a cute, sweet snack any time of year.

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Ingredients You’ll Need

Getting your ingredients right is half the battle with meringues. The key to success here is using fresh egg whites at room temperature and superfine sugar that dissolves easily for a glossy finish.

• Caster (Super Fine) Sugar: Its fine texture helps the sugar dissolve completely, giving the meringue that beautiful shine and stability.
• Medium Egg Whites: At room temperature, they whip up more easily and yield more volume, which is essential for light, airy ghosts.
• Black Food Colouring Gel or Paste: Perfect for decorating your ghostly faces – a little goes a long way, so use sparingly for the eyes and mouth.

Variations

While I keep it classic most of the time, I love experimenting with a few tweaks here and there to suit different tastes and occasions. Feel free to get creative with these ghosts!

• Chocolate Meringue Ghosts: I once tried adding a teaspoon of cocoa powder folded gently into the meringue. The kids went wild over the slightly chocolatey twist — just be careful not to deflate your meringue!
• Flavored Meringue: A drop of vanilla or peppermint extract can add a lovely aroma and subtle flavor, making these ghosts even more irresistible.
• Vegan Version: Though I haven’t tested it extensively, aquafaba (the juice from canned chickpeas) can be whipped into meringue — perfect if you want a plant-based ghostly treat.

How to Make Meringue Ghosts Recipe

Step 1: Prepping the Oven and Baking Sheet

Start by setting your oven to a low 100°C (212°F) or Gas Mark 1/2, which is perfect for drying out the meringues gently without browning them. Line a large baking sheet with non-stick parchment paper to help the ghosts lift off easily once baked.

Step 2: Whisking the Egg Whites

This step is where the magic happens. Use a spotless bowl—any grease will stop your egg whites from whipping properly. I usually give mine a quick wipe with lemon juice or vinegar beforehand. Whisk the egg whites on medium speed until the mixture forms soft peaks. This means when you lift your whisk, the peaks flop over rather than standing straight up.

Step 3: Adding the Sugar Slowly

Gradually whisk in the caster sugar, one spoonful at a time. Patience here is key — it ensures the sugar dissolves fully, giving you a smooth and glossy meringue. Keep whisking until you get stiff, shiny peaks that hold their shape firmly.

Step 4: Piping Your Ghosts

Fill a piping bag fitted with a 1cm round nozzle with your meringue. Pipe out ghost shapes onto the lined baking tray. I like to swirl slightly as I pipe to create a little tail at the bottom of each ghost — it gives them a cute, whimsical look. Don’t worry if your shapes aren’t perfect; the charm is in their little imperfections!

Step 5: Baking and Cooling

Bake the meringues in your preheated oven for about 1 hour. They’ll feel dry and crisp to the touch and should lift away from the parchment easily. Then, turn off the oven and leave your ghosts inside for a few hours or overnight to dry out completely — this step is what keeps them crunchy.

Step 6: Decorating Your Ghostly Faces

Once your meringue ghosts are cool, use black food coloring gel or an icing pen to draw cute little eyes and mouths. This is the part my kids absolutely love, and honestly, I enjoy it just as much. Leave the decorations to set before serving.

How to Serve Meringue Ghosts Recipe

Garnishes

I usually keep it minimal with just the black eyes and mouths for a classic spooky vibe. But if you want to get playful, a dusting of edible glitter or a tiny sprinkle of cocoa powder can add a fun touch of magic.

Side Dishes

Pair these meringue ghosts with a tangy berry compote or a scoop of vanilla ice cream — the contrast of textures really brings the treat to life. On Halloween, I like to serve them alongside warm pumpkin or apple spice muffins for a cozy spread.

Creative Ways to Present

For Halloween parties, I’ve arranged the meringue ghosts on a black platter surrounded by “cobweb” spun sugar or even perched on top of a dark chocolate mousse. It makes the presentation eerily elegant and gets everyone talking!

Make Ahead and Storage

Storing Leftovers

I store leftover meringue ghosts in an airtight container at room temperature to keep them crisp. Avoid any humidity though — moisture is the enemy here, as it will make them soft and sticky.

Freezing

Freezing meringues isn’t something I do often, but if you need to, pop them in a sealed freezer bag or container. When you thaw, let them come to room temp slowly so they don’t sweat and lose their crispness.

Reheating

Meringue ghosts don’t really need reheating — in fact, heating them can make them chewy. If you want to freshen them up, a couple of minutes in a low oven (around 90°C) can help dry out any soft spots without browning.

FAQs

Final Thoughts

This Meringue Ghosts Recipe has become one of my go-tos whenever I want a lighthearted, crowd-pleasing dessert that also brings a smile. I remember the first time I made them; my kids insisted on helping decorate, and that simple moment turned into a cherished tradition. I can’t recommend it enough — give this recipe a try and watch how these little ghostly treats become a star at your next gathering.

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