Ghost Meringues

Why You’ll Love This Recipe

These ghost meringues are as fun to make as they are to eat. With their adorable shapes and playful chocolate faces, they bring a festive charm to any occasion. Plus, they’re gluten-free and made with minimal ingredients. Whether you’re a seasoned baker or trying meringue for the first time, this recipe is approachable and rewarding.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• Melted chocolate or an icing writing pen, for the faces

Directions

1. Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.

2. In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

3. Gradually add sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.

4. Mix in the vanilla extract.

5. Transfer the meringue to a piping bag fitted with a large round tip.

6. Pipe ghost shapes onto the baking sheet, lifting the tip upward to create peaks.

7. Bake for 1.5 hours. Do not open the oven door.

8. Turn off the oven and let the meringues cool inside with the door slightly open.

9. Once completely cooled, use melted chocolate or an icing pen to draw ghostly faces.

Servings and timing

Servings: 8
Prep time: 20 minutes
Bake time: 1 hour 30 minutes
Cooling time: 1 hour
Total time: 2 hours 50 minutes

Variations

• Chocolate-Dipped Ghosts: Dip the bottoms in melted white or dark chocolate for an extra sweet finish.

• Mini Ghosts: Use a smaller piping tip for bite-sized versions perfect for topping cupcakes.

• Flavor Twist: Add a few drops of peppermint or almond extract instead of vanilla for a fun change.

• Spooky Colors: Add a tiny bit of food coloring to tint the meringues (though classic white looks most ghost-like).

Storage/Reheating

Store ghost meringues in an airtight container at room temperature for up to 1 week. Avoid humidity, as it can make them sticky or chewy. Do not refrigerate or reheat. If they start to soften, a quick 10-minute bake at 200°F (90°C) can help crisp them up again.

FAQs

1. What are stiff peaks in meringue?

Stiff peaks are when the meringue holds its shape firmly and doesn’t fall over when you lift the beaters. It’s key for creating defined ghost shapes.

2. Can I make these without cream of tartar?

Yes, but cream of tartar helps stabilize the egg whites. You can substitute it with a few drops of lemon juice or white vinegar.

3. How do I know when the meringues are done baking?

They should be dry to the touch and easily lift off the parchment. The oven drying process continues after baking during cooling.

4. Can I use a plastic bag instead of a piping bag?

Yes, just snip off one corner to pipe your ghosts. It may be slightly less precise, but it works.

5. What if my meringue doesn’t form peaks?

Make sure your bowl and beaters are completely grease-free and that the egg whites are at room temperature.

6. How far in advance can I make ghost meringues?

They can be made up to a week ahead as long as they’re stored properly in a dry, airtight container.

7. Can I use superfine sugar instead of granulated?

Yes, superfine sugar can dissolve more easily, resulting in a smoother meringue texture.

8. Can I freeze meringue?

Freezing is not recommended, as it can introduce moisture and ruin the texture of the meringue.

9. Do I have to let them cool in the oven?

Yes, this gradual cooling prevents cracking and helps them dry out completely.

10. How do I make perfect ghost shapes?

Hold the piping bag upright, apply pressure, then lift gently to form the peak. Practice a few on a separate sheet if needed.

Conclusion

Ghost Meringues are a whimsical, easy-to-make treat that brings a spooky charm to any celebration. With their crisp texture and melt-in-your-mouth sweetness, they’re guaranteed to become a seasonal favorite. Simple ingredients and a fun presentation make them a perfect project for anytime you want to add a little character to your desserts.

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