These spooky ghost meringues are light and crispy, perfect for Halloween! Made with just egg whites and sugar, they look adorable and taste sweet.
Making these little ghosts is so much fun! I love decorating them with chocolate chips for eyes. They disappear quickly at parties—everyone loves them! 👻
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites are essential as they whip up best when at room temperature. If you’re vegan, aquafaba (the liquid from canned chickpeas) can be a great substitute for egg whites.
Sugar: Granulated sugar is the go-to for meringues. For a healthier option, you can try using a fine baking sugar or a sugar substitute, but it might affect the texture.
Cream of Tartar: This helps stabilize the egg whites. If you don’t have it, lemon juice can work in a pinch! Just use a teaspoon instead.
Vanilla Extract: While it’s not necessary for flavor, it adds a nice touch. Feel free to swap it out with almond extract or leave it out entirely.
How Can I Achieve Perfectly Stiff Peaks?
Getting the egg whites to stiff peaks is crucial for great meringues. Start with a clean bowl to avoid any grease that can ruin your whites. Beat your egg whites on a medium speed until they’re frothy before adding sugar gradually. This slow addition lets the sugar dissolve properly.
- Use an electric mixer set to high speed when the sugar is added, continue beating until you see glossy peaks.
- Test peak stiffness by turning the bowl upside down—you should be able to do this without the mixture falling out!
Extra tip: Ensure your bowl and beaters are completely dry for best results. It makes a big difference!
How to Make 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, for stability)
- 1/2 teaspoon vanilla extract (optional, for flavor)
- Mini chocolate chips or black decorating gel for eyes and mouth
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 1.5 to 2 hours for baking. After baking, allow an additional hour for cooling in the oven. So, you’re looking at approximately 3 hours in total, but the active time is quite short!
Step-by-Step Instructions:
1. Preheat The Oven:
Turn your oven to 200°F (93°C) to preheat. While that’s warming up, line a baking sheet with parchment paper to prepare for your meringues.
2. Whip The Egg Whites:
In a clean bowl, use an electric mixer to beat the egg whites on medium speed until they become frothy. This takes a couple of minutes!
3. Add Sugar Gradually:
If you’re using cream of tartar, add it now. Then, slowly add the granulated sugar, about a tablespoon at a time, while continuing to beat the mixture. Stay patient; this step ensures the sugar dissolves well.
4. Beat Until Stiff Peaks Form:
Once all the sugar has been added, turn the mixer to high speed. Beat until you see stiff, glossy peaks that stand up when you lift the beaters out. You want the mixture to feel thick and sticky but not runny!
5. Flavor It Up:
Gently beat in the vanilla extract, if you’re using it. This adds a nice hint of flavor!
6. Pipe Your Ghosts:
Transfer the meringue mixture into a piping bag fitted with a large round tip. Now, pipe the mixture onto your lined baking sheet into ghost shapes. Create a curvy peak to make them look ghostly!
7. Add Eyes and Mouth:
Immediately place mini chocolate chips or use black decorating gel on each ghost for eyes and a mouth. Get creative with the expressions!
8. Bake the Meringues:
Place the baking sheet in the preheated oven and bake for 1.5 to 2 hours, until the meringues are dry and easily lift off the parchment without sticking.
9. Cool Down:
Once baked, turn off the oven and leave the meringues inside, slightly opened, for another hour. This helps them dry out completely.
10. Store and Enjoy:
After they’ve cooled, carefully remove the ghost meringues and store them in an airtight container to keep them nice and crisp. Enjoy these spooky treats at your Halloween celebration!
Happy Halloween, and enjoy making these light and crispy ghost meringues!
Can I Use Egg Whites from a Carton Instead?
Yes, egg whites from a carton can work just fine! Make sure to check the carton for the equivalent amount needed. Usually, 1/4 cup of liquid egg whites is equal to about one large egg white.
How Do I Know When the Meringues Are Done Baking?
Meringues are done when they are dry to the touch and easily lift away from the parchment paper without sticking. They should have a crisp exterior and a light feeling when you pick them up.
Can I Make These Ahead of Time?
Absolutely! You can make these ghost meringues a day or two in advance. Just store them in an airtight container at room temperature to keep them crispy.
What Should I Do if My Meringue Is Runny?
If your meringue is runny, it could be due to insufficient whipping or too much moisture in the egg whites. Make sure to whip the egg whites until stiff peaks form, and ensure your mixing bowl and beaters are completely clean and dry.
