Ghost meringues are sweet little treats that look just like cute, spooky ghosts! Made from simple ingredients like egg whites and sugar, they’re light and airy.
They are perfect for Halloween parties or just to have fun in the kitchen. I love how they melt in your mouth—plus, kids adore helping to make these whimsical sweets. 👻
Key Ingredients & Substitutions
Egg Whites: Use room temperature egg whites for better volume. If you have egg allergies, consider aquafaba (the liquid from canned chickpeas) as a great substitute that can whip up similarly.
Sugar: Granulated sugar is best for meringues, but you can try superfine sugar if you have it, as it dissolves quickly. For a healthier option, use coconut sugar, keeping in mind it may alter the color slightly.
Cream of Tartar: This helps stabilize the egg whites, but if you don’t have it, you can use a few drops of lemon juice or white vinegar as a substitute.
Vanilla Extract: Vanilla adds flavor, but you can experiment with almond extract for a different twist. Try to use pure extracts for the best taste.
How do I Achieve Stiff Peaks in Meringue?
Getting the right texture for meringue is key for successful ghost shapes. Stiff peaks are essential, and here’s how to ensure you get them right:
- Make sure your mixing bowl and whisk are completely clean and free from any grease.
- Start mixing at medium speed until frothy, then increase to high speed while gradually adding sugar.
- A good test for stiff peaks is lifting the beaters. The peaks should stand upright without bending over.
If your meringue is too runny, it won’t hold its shape when piped. If you don’t reach those stiff peaks, whip for a few more minutes for the best results!
Ghost Meringues
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1/4 teaspoon cream of tartar (optional, helps stabilize)
- 1 teaspoon vanilla extract
- Melted dark chocolate or black decorating gel for eyes
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and then 1.5 to 2 hours to bake. After baking, you should allow time for the meringues to cool completely in the oven. In total, plan on about 2.5 to 3 hours to get your ghostly treats ready!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 225°F (105°C). This low temperature will help the meringues dry out without browning. Line a baking sheet with parchment paper to prevent sticking.
2. Beat the Egg Whites:
In a clean, dry mixing bowl, add the egg whites and cream of tartar (if using). Using an electric mixer, beat the egg whites on medium speed until they turn frothy and bubbly. This is the first step to getting them nice and fluffy!
3. Add the Sugar:
Once the egg whites are frothy, slowly start adding the sugar, one tablespoon at a time, while continuing to beat on high speed. Keep beating until you see the meringue become glossy and form stiff peaks. This should take about 5-7 minutes. Stiff peaks mean that if you lift the beaters, the peaks stand tall without drooping.
4. Add Flavor:
Gently mix in the vanilla extract until it’s just combined. Be careful not to deflate the meringue.
5. Pipe the Ghosts:
Transfer your lovely meringue to a piping bag fitted with a large round tip. Pipe the meringue onto the prepared baking sheet, making little ghost shapes. Start with a round base and swirl upwards to create the ghostly figure, leaving a point at the top for the head.
6. Bake:
Place the baking sheet in the oven and bake the meringues for about 1.5 to 2 hours. They should feel dry to the touch and lift easily off the parchment paper when they’re done. Baking at a lower temperature helps ensure they don’t crack.
7. Cool:
Once baked, turn off the oven but leave the meringues inside to cool completely. This helps prevent cracks. Just let them hang out in there for as long as you can wait!
8. Decorate the Ghosts:
When the meringues are completely cool, use a small brush or a toothpick to dot two dark chocolate eyes or decorate with black gel for spooky faces. Make them as cute or as creepy as you like!
9. Enjoy Your Treats!
Let the chocolate or gel set, and then your ghost meringues are ready to be enjoyed. These little delights are not only tasty but a fun Halloween surprise!
Have a great time making and sharing your ghostly creations!
Can I Use Egg Whites from a Carton?
Yes! Carton egg whites work well for meringues. Make sure to check the label for any added ingredients, but generally, they can be substituted in equal amounts for fresh egg whites.
How do I Store Leftover Meringues?
Store leftover meringues in an airtight container at room temperature. They can last for about a week, but keep them away from humidity to prevent them from becoming chewy.
What Can I Do If My Meringue Doesn’t Hold Stiff Peaks?
If your meringue isn’t whipping up to stiff peaks, try ensuring that your mixing bowl and beaters are completely clean and free of grease. Additionally, make sure your egg whites are at room temperature, which helps them whip better.
Can I Make These Meringues in Advance?
Absolutely! You can make ghost meringues a couple of days ahead of time. Just make sure they are stored in an airtight container to maintain their crispness until you’re ready to serve them.