Halloween Meringue Ghosts
These ethereal ghosts get a sophisticated twist from espresso powder and a Swiss meringue base, which is cooked gently over simmering water before whipping. The result is a stable, glossy meringue that pipes into adorable ghosts with a subtle coffee aroma. They dry low and slow until crisp outside and marshmallowy within. Perfect for Halloween gatherings, they yield 24 ghosts, each a single serving.
These ethereal ghosts get a sophisticated twist from espresso powder and a Swiss meringue base, which is cooked gently over simmering water before whipping. The result is a stable, glossy meringue that pipes into adorable ghosts with a subtle coffee aroma. They dry low and slow until crisp outside and marshmallowy within. Perfect for Halloween gatherings, they yield 24 ghosts, each a single serving.
Ingredients
6 ingredients- Calories
- 35 kcal
- Fat
- 0g
- Carbs
- 8g
- Protein
- 0.5g
Whole recipe (24 servings): 840 kcal
- 4 large egg whites (120 g)
- 200 g granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon instant espresso powder
- 1/2 teaspoon vanilla extract
- 48 small candy eyes (about 1/4 inch), for decorating
Method
7 steps- Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper.
- In a heatproof bowl, combine egg whites, sugar, cream of tartar, and espresso powder. Set over a pot of simmering water, ensuring the bowl doesn't touch the water. Whisk constantly until the mixture reaches 160°F (71°C) and the sugar is completely dissolved, about 5 minutes.
- Remove from heat and transfer to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl is cool to the touch, about 8-10 minutes. Beat in vanilla extract during the last minute.
- Transfer meringue to a piping bag fitted with a round tip (or cut a 1/2-inch opening). Pipe 24 mounds, each about 2 inches wide and 1 1/2 inches tall, onto the prepared sheets, spacing them 1 inch apart. For ghost shapes, pipe a base and pull up slightly to create a peak.
- Gently press two candy eyes onto each ghost. If desired, use a toothpick to add a small mouth.
- Bake for 1 hour, then turn off the oven and leave the ghosts inside with the door closed for at least 8 hours or overnight, until completely dry and crisp. They should lift easily from the parchment.
- Store in an airtight container at room temperature for up to 2 weeks.
Recipe notes
Helpful tips
- For best results, make on a dry day; humidity can prevent proper drying.
- If you don't have espresso powder, finely ground instant coffee works, but adjust to taste.
- The ghosts are done when they feel light and hollow and lift off the parchment easily.
Equipment
- Stand mixer or electric hand mixer
- Heatproof bowl
- Saucepan
- Candy thermometer
- Piping bag with round tip
- Baking sheets
- Parchment paper
Storage
Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as moisture will make them sticky.
Additional tips
- Be careful when working with hot sugar syrup; it can cause burns. Ensure egg whites are free of yolk and your equipment is grease-free for proper whipping.
Recipe inspiration
Inspired by Joy of Baking
Estimated nutrition
Per serving: 35 calories
Fat: — · Carbs: 8 g · Protein: 1 g
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