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Ghost Meringues

Ghost meringues are delicate, airy treats with whisper-thin shells and a crisp exterior that melts in your mouth. Made by beating egg whites and sugar to stiff peaks, then piping and baking at low temperatures, they create a whimsical, ghostly appearance perfect for spooky seasons or a touch of magic on your plate.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: French
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 4 egg whites must be room temperature and free of yolk
  • 1/2 cup superfine sugar or caster sugar, helps stabilize the meringue
  • a pinch salt enhances sweetness and stability
  • 1/2 teaspoon vanilla extract optional for added warmth
  • zest of 1 lemon or black cocoa powder optional flavor variation for visual and flavor twist

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 to prepare for baking.
  2. Place egg whites in a clean, dry bowl and beat with a stand mixer or hand whisk until frothy and slightly bubbly, about 1 minute.
  3. Add a pinch of salt to the egg whites and continue beating until soft peaks form, which means the mixture holds shape but the tips curl over.
  4. Gradually add superfine sugar a tablespoon at a time, beating continuously. Watch as the mixture becomes glossy and stiff peaks form, standing tall when you lift the whisk.
  5. Mix in vanilla extract and lemon zest or cocoa powder if using, folding gently to incorporate flavor without deflating the meringue.
  6. Spoon or pipe small dollops of the meringue onto the prepared parchment, creating ghostly shapes with slight peaks and uneven edges for a spooky effect.
  7. Place the baking sheet in the oven and bake for about 1.5 hours, until the meringues are crisp and lift easily from the parchment with a dry, crunchy exterior.
  8. Turn off the oven and leave the meringues inside to cool completely for at least one hour, allowing them to dry out and develop their ghostly whiteness.
  9. Once cooled, gently remove the meringues from the parchment—these should be crisp, airy, and delicate, with a slight bounce when touched.
  10. Enjoy your ghost meringues immediately for the best texture, or store in an airtight container for a few days to keep their crunch.

Notes

For extra spooky effects, pipe tiny eyes or mouths with melted chocolate. Keep meringues dry and crisp for perfect texture.