These sweet ghosts are a little bit spooky, but they are sweet so it’s hard to be scared! Whip some up for Halloween!
Crisp exteriors with meltaway interiors, these meringue ghosts are eerily good! They are great on their own and even better as a fun topper to your Halloween desserts.
I know, I know, meringue ghosts aren’t super original. But sometimes you just have to make something anyway! I needed some ghostly spirits for a ghosts in the graveyard trifle.
So, I thought I would give you a chance to gather the ingredients and maybe even give them a practice run before the big day!
These little guys are fun to make. I didn’t give all of my meringues a wide enough base, so a few of my ghosts decided to lay down while baking.
I wasn’t upset at all, I think it was cute to have some napping ghosts. As Little Dude would say, even ghosts get sleepy sleepy sometimes!
The best part about this is you can give them whatever shape you would like and give them whatever character your heart desires. I think they are super cute!
The meringue itself is super quick to make. You can separate the eggs yourself, or use some from a carton of egg whites. Either way will work.
Then they take a long slow trip to the oven. You want them to dry out without browning. So it takes a bit, but no real effort.
After they are crisp and delicious, all you have to do is paint on a face. We just used a toothpick and some black food gel.
Little Dude thought it was fun to put the ghost’s faces on. Once the food gel is dry, just store the sweet spirits in an airtight container until read to use.
- 3 large egg whites
- 1/2 tsp cream of tartar
- 1/2 teaspoon corn starch
- 3/4 cup sugar
- Black food gel
- It is easiest to separate eggs when they are cold, so carefully separate your eggs straight out of the fridge. Then cover your bowl with the egg whites and leave on the counter until they are room temperature, about a half hour.
- Preheat oven to 200°F and place a sheet of parchment paper on a cookie sheet.
- Beat your egg whites and cream of tartar on medium until they begin to froth. While still mixing, slowly add sugar and cornstarch until completely incorporated.
- Turn mixer up to high and beat until you have stiff peaks, about 5 minutes.
- Spoon into a pastry bag with a large round tip (I used tip 2A) Pipe into swirls on the parchment lined cookie sheet.
- Place in oven and bake until dry, about an hour and a half. Add a little extra time if it is a humid day. Remove from oven and cool completely.
- Using a toothpick and black food gel, gently add faces to your ghosts and allow to dry.
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Amount Per Serving: Calories: 53Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.