Are you ready to add a spooky yet sweet treat to your Halloween lineup? These ghost meringues are as delightful to make as they are to eat. Light, airy, and perfectly ghost-shaped, this ghost meringue recipe will quickly become your go-to for seasonal celebrations and beyond.

The best part about ghost meringues is that they feel fancy but are surprisingly simple to pull off. Whether you’re a baking novice or a pro, these treats use just a few pantry staples to create a hauntingly beautiful dessert. Let’s dive into how to make these adorable ghost meringues that melt on your tongue and wow your guests.
Why I Can’t Stop Making These Cookies
- They’re incredibly easy to make with just egg whites, sugar, and a little vanilla minimal ingredients with maximum impact.
- The crisp outer shell and melt-in-your-mouth center make for a delightful texture contrast.
- A fun and creative way to celebrate fall, letting you channel your spooky spirit without fuss.
- Perfect for Halloween parties, school events, and kid-friendly treats that look like tiny ghosts frozen in sweet form.
- These meringues are naturally gluten-free and dairy-free, making them a handy allergy-friendly option.
What Type of Egg Whites Should I Use?
For the best ghost meringues, fresh large eggs work wonders because the whites whip up fluffier and hold air better. If you use carton egg whites, make sure they are pasteurized and room temperature for maximum volume.
Avoid frozen egg whites when possible they can work but may need extra beating time and can yield a less stable meringue. If you only have frozen, thaw overnight in the fridge, then bring to room temperature and gently stir before whipping. Dried egg white powder is not ideal here because it doesn’t create the same airy texture needed for those delicate ghost shapes.
Options for Ingredient Alternatives
- Instead of granulated sugar, you can use superfine sugar; it dissolves faster for a smoother meringue.
- Vanilla extract is classic, but almond or peppermint extracts add a fun twist, especially for Halloween.
- Use cocoa powder to dust or mix very lightly into the meringue for a ghostly grey hue.
- For a dairy-free flavor boost, a few drops of coconut extract can be delightful, but chill your meringue slightly before piping, as coconut oil can melt faster.
- Replace traditional black food coloring or melted dark chocolate with vegan or sugar-free alternatives to accommodate dietary preferences.
The Biggest Challenges While Baking
- Be sure to separate egg whites carefully with no yolk; even a tiny bit of fat prevents proper whipping.
- Whip egg whites until stiff peaks form but stop before it gets dry or grainy it should be glossy and smooth.
- Fold in any flavorings or colorings very gently at the end to avoid deflating your mixture.
- Bake on a low temperature, around 200 degrees F (95 degrees C), to dry the meringues without browning.
- Avoid opening the oven door during baking or cooling to prevent cracks or collapse.
Storage & Freezing Instructions
Store cooled ghost meringues in an airtight container at room temperature for up to two weeks. Keep them away from humidity to maintain crispness.
You can freeze baked meringues layered between parchment paper in freezer bags for up to 3 months. Thaw at room temperature before serving.
Meringue mixture cannot be frozen once whipped, but you can separate egg whites and freeze them before whipping if needed.
Estimated Nutrition
This recipe yields about 30 medium ghost meringues. For the entire batch, expect roughly 400 calories, mostly from sugar and egg whites.
Per ghost meringue, calories range from 12 to 15 with negligible fat and protein, making them a light, sweet treat without heaviness.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar (200 g)
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 tsp cream of tartar (optional for stability)
- Black edible gel or melted dark chocolate for eyes and mouth
Step-by-Step Instructions
- Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.
- In a large, clean bowl, beat the egg whites with a pinch of salt and cream of tartar until soft peaks form.
- Gradually add the sugar, about one tablespoon at a time, continuing to beat until the meringue is glossy and holds stiff peaks.
- Gently fold in vanilla extract. Avoid overmixing to maintain the meringue’s airy texture.
- Transfer the meringue to a piping bag fitted with a round tip. Pipe ghost shapes start with a round base and taper the top with two small dollops for “arms.”
- Pipe tiny dots or use a toothpick to add eyes and mouth with black edible gel or melted dark chocolate.
- Bake for 90 minutes, then turn the oven off and let the meringues dry in the oven for at least another hour or until completely cooled and firm.
Tips, Variations & Serving Ideas
- Add a drop of food coloring to tint the ghosts pale blue or purple for eerie fun.
- Sprinkle edible glitter or pearl dust for a magical shine.
- Underbake slightly for a chewy center instead of crisp all the way through.
- Use mini chocolate chips or black sesame seeds instead of gel for eyes.
- Store leftovers in a cool, dry place to keep their crisp texture.
- Serve on a black plate surrounded by candy corn for a festive Halloween presentation.
- Turn these ghosts into cupcake toppers by piping them directly onto cupcakes and baking.
FAQs
Q: Can I make ghost meringues without a mixer?
A: A stand or hand mixer is best to reach stiff peaks, but vigorous hand whisking can work with patience.
Q: How do I prevent my meringues from cracking?
A: Bake low and slow; sudden temperature changes cause cracking, so leave them in a cooling oven.
Q: Can I add flavor extracts other than vanilla?
A: Yes, almond, peppermint, and coconut extracts all work well to customize flavor.
Q: Are ghost meringues gluten-free?
A: Absolutely! They are naturally gluten-free since they contain no flour.
Save This for Later (Pinterest)
Love spooky sweets that are easy and elegant? Save this ghost meringue recipe on Pinterest for your Halloween baking plans. Share it with friends who want to make their celebrations a little more magical and delicious!
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