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Ghost Meringues

Ghost meringues are delicate, whisper-thin shells with airy interiors that create a light, crisp texture. Made from whipped egg whites and sugar, they are piped into ghostly shapes and baked at low temperatures to achieve a crisp, white finish. Their ethereal appearance and melt-in-your-mouth feel make them a whimsical treat for any occasion.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg whites must be super clean and free of yolk
  • 1/2 cup superfine sugar or caster sugar, to help stabilize the foam
  • a pinch salt enhances sweetness and stabilizes foam
  • 1/2 teaspoon vanilla extract optional, adds warmth
  • 1 teaspoon lemon zest or black cocoa powder for flavor variation and visual effect

Equipment

  • Stand mixer or hand whisk
  • Baking sheet with parchment paper
  • Piping bag or spoon
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 90°C (194°F) and line a baking sheet with parchment paper.
  2. In a clean, dry bowl, begin beating egg whites on medium speed until they become frothy and start to hold some structure.
  3. Add a pinch of salt to the frothy egg whites to help stabilize the foam.
  4. Gradually pour in superfine sugar, one tablespoon at a time, while continuing to beat. Watch as the mixture transforms into glossy, stiff peaks that stand tall when you lift the whisk.
  5. Beat in vanilla extract and lemon zest or cocoa powder if using, for extra flavor and visual contrast.
  6. Transfer the whipped meringue into a piping bag fitted with a round tip, or use a spoon for a more rustic look.
  7. Pipe small, ghostly shapes onto the prepared parchment, leaving some space between each for expansion.
  8. Place the baking sheet in the oven and bake for about 1.5 hours, until the meringues are crisp and dry to the touch.
  9. Once baking time is up, turn off the oven and leave the meringues inside to cool completely for at least an hour. This helps them become perfectly crisp and ghostly white.
  10. Carefully lift the meringues from the parchment, observing their delicate, airy texture. They should lift easily and feel lightweight.
  11. Serve your ghost meringues on a platter for a spooky, whimsical display or enjoy them with a cup of tea for a light, sweet treat.

Notes

For extra ghostly effect, you can pipe faces or small shapes onto the meringues before baking. Store in an airtight container to keep them crisp, and enjoy within a few days for the best texture.