Meringue Ghosts
I love Halloween. And Halloween treats are the best. They can be creepy, gross, icky, and fun. These little meringue ghosts definitely fall into the “fun” category. They are a nice light treat that can help balance out some of the heavier chocolate treats (not that you can ever have too much chocolate…).
If you’ve never made meringues, don’t be intimidated. There are a few tricks to getting them just right. We’ll walk through the steps so you can have the perfect meringue ghosts for your Halloween!
instructions
- Step 1: Preheat oven to 200ºF. Line a baking sheet (or jelly roll pan) with parchment paper.
- Step 2: Fit your stand mixer with the whisk attachment. Pour the 3 eggs whites in the bowl of your stand mixer. Sprinkle the 1/2 tsp cream of tartar over the top of the egg whites. Do not dump it in one big clump. Turn on your mixer and slowly increase the speed to high. Mix on high speed until the eggs whites are very foamy.
- Step 3: Add the 3/4 Cup white sugar slowly. I like to use the 1/4 cup measure. I add the sugar in about a third of a scoop at a time, allowing it to mix in completely before adding more. Before I scoop the next 1/4 cup, I stop the mixer and scrape down the sides of the bowl so all the sugar gets incorporated.
- Step 4: Once the sugar is all in and the meringue is white and shiny, add 1/2 tsp vanilla extract. Turn the mixer back to high speed and beat, beat, and beat some more. It needs to be thick, shiny, and stiff.
- Step 5: Smear a tiny bit of the meringue onto each corner of your baking sheet. Press the parchment paper into those corners. This will help keep the parchment paper from floating around as you pipe the ghosts.
- Step 6: fit your piping bag with the large tip. Alternatively, you could use a gallon size plastic bag and snip off a corner. Spoon the meringue into the bag. Pipe meringue into ghostly shapes onto the baking sheet. They only need to be spaced 1-2 inches apart as meringues don’t spread at all. Use the mini chocolate chips, mini M&M’s, or large sugar pearls to add eyes to your ghosts.
- Step 7: Bake in the 200ºF oven for 1 1/2 to 2 hours. Meringues bake low and slow. They might start barely turning pale gold and will be firm to the touch. If they are a little sticky, add another 10+ minutes of bake time. Let them cool in the oven for an hour (with the oven off) before removing to the counter to finish cooling.
- Step 8: Once they are completely cool, use a spatula to remove ghosts from parchment paper. Meringue ghosts need to be stored in an airtight container, especially if there is any humidity in the air. They will get soggy and weird if not stored properly. Do not try to cool them on their pan overnight. However, if they are stored in an airtight container, they will stay fresh for several weeks.
There you have it! Each ghost has its own little personality. It’s hard not to play with your food when it is so cute!
Meringue Ghosts
The cutest Halloween treat around! Naturally gluten-free, these meringues are the perfect addition to any Halloween party table.
Equipment
- 1 Stand Mixer use the whisk attachment
- 1 Jelly roll pan/baking sheet about 12 x 17 inches
- 1 Parchment paper line the jelly roll pan with the parchment paper
- 1 Pastry bag
- 1 Large plain tip Wilton size 2A
Ingredients
- 3 Large egg whites
- ½ tsp Cream of tartar
- ¾ Cup White sugar
- ½ tsp Vanilla
- miniature chocolate chips, miniature M&Ms, or black sugar pearls
Instructions
- Line your baking sheet with parchment paper and set aside. Preheat your oven to 200℉.
- Pour the three eggs whites into the bowl of your stand mixer. Sprinkle the cream of tartar on top so it isn't in one big clump. Mix with the whisk attachment until it turns into a thick foam.
- Continue to mix while slowly adding the sugar, about a tablespoon every 30 seconds. Beat on high speed until the meringue can hold a very stiff peak.
- Add the ½ teaspoon of vanilla and beat some more. It should be very stiff and shiny.
- Spread a little (about ½ tsp.) meringue on each corner of the baking sheet and press the parchment paper into those corners. This will help hold the paper down as you pipe the meringue ghosts.
- Spoon the meringue into the pastry bag fitted with the large tip. Pipe meringue onto baking sheet in ghostly shapes, about 2 inches apart. Carefully press the mini chocolate chips, mini M&Ms, or sugar pearls into the ghosts to make eyes.
- Bake in the preheated oven until meringues barely start to turn pale gold and are firm to touch, about 1½ – 2 hours. Keep the meringues in the oven and turn off the heat. Leave ghosts in the oven for another hour before removing to counter to finish cooling.
- Store ghosts in a sealed container for 1-2 weeks.
Notes
- Be sure to beat the meringue really well. This incorporates the sugar so it isn’t grainy. It also ensures your ghosts hold their shape.
- Ghosts are very fragile. Handle gently so they don’t break!
- Storage: if you’re in a humid climate (or it’s just a rainy day), you need to get these in a sealed container as soon as they are cool. Otherwise you’ll end up with soggy ghosts. and nobody wants a soggy ghost.
