Printable Recipe
Halloween Meringue Ghosts
Crisp meringue ghosts made from egg whites and caster sugar, with candy eyes for Halloween.
Prep time
30 min
Cook time
1 hr 30 min
Total time
2 hrs
Yield
24
Ingredients
5
Steps
12
Filed under: dessert, baking, halloween, vanilla.
Source channel: Joy of Baking
Key ingredients
large egg whites, cream of tartar, superfine or caster sugar, vanilla extract, Candy eyes or miniature chocolate chips, for decorating.
Ingredients
- 4 large egg whites (120 g total)
- 1/2 teaspoon cream of tartar
- 1 cup (200 g) superfine or caster sugar
- 1/2 teaspoon vanilla extract
- Candy eyes or miniature chocolate chips, for decorating
Method
- Preheat the oven to 200°F (about 100°C).
- Line a baking sheet with parchment paper or lightly butter or spray with nonstick spray.
- Separate 4 large egg whites into a clean, grease-free bowl and bring to room temperature.
- Beat egg whites on medium speed until frothy, then add 1/2 teaspoon cream of tartar.
- Continue beating until soft peaks form.
- Gradually add 1 cup superfine sugar, tablespoon at a time, beating until stiff, shiny, glossy peaks form and mixture feels smooth between fingers.
- Add 1/2 teaspoon vanilla extract and beat until incorporated.
- Transfer meringue to a piping bag fitted with a 1.25 cm plain tip, pressing out excess air and twisting the top to secure.
- Pipe ghost shapes onto prepared parchment, about 2 inches high, spacing them apart.
- Attach candy eyes or chocolate chips for eyes using tweezers.
- Bake for 1 to 1.5 hours until outside is crisp.
- Turn off oven, leave door ajar, and let cool in the oven for at least 8 hours or overnight.