Go Back

Ghost Meringues

Ghost meringues are delicate, airy shells with a whisper-thin exterior and light, melt-in-your-mouth interior. Made from whipped egg whites and sugar, they are piped into ghostly shapes and baked at a low temperature until crisp and dry, resulting in a whimsical treat with a hauntingly beautiful appearance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 12
Course: Main Course
Cuisine: Western
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg whites must be super clean and free of yolk
  • 1/2 cup superfine sugar helps stabilize and sweeten the meringue
  • 1/8 tsp pinch of salt to enhance flavor and stability
  • 1/2 tsp vanilla extract optional, adds warmth
  • optional lemon zest or black cocoa powder for variation and visual contrast

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, ready for the meringues.
  2. In a clean, dry bowl, beat the egg whites using a stand mixer or hand whisk until they become frothy and start to hold shape.
  3. Add a pinch of salt to the frothy egg whites and continue beating until soft peaks form, which means they gently curl over when you lift the whisk.
  4. Gradually add the superfine sugar one tablespoon at a time, beating continuously. Watch as the mixture thickens, becomes glossy, and forms stiff, shiny peaks.
  5. Stir in vanilla extract and lemon zest or cocoa powder if using, for added flavor and visual contrast.
  6. Spoon or pipe small, ghostly dollops onto the prepared parchment, leaving enough space between each to allow for expansion.
  7. Place the baking sheet in the oven and bake for about 1.5 hours, until the meringues are crisp and dry to the touch.
  8. Turn off the oven and leave the meringues inside to cool completely for at least an hour; this helps them dry out fully and prevents cracking.
  9. Once cooled, gently lift the ghost meringues from the parchment and admire their delicate, airy shells with a ghostly white hue.
  10. Serve immediately for the best crispness, or store in an airtight container at room temperature for up to 24 hours.

Notes

Handle the meringues gently to avoid cracks. For a spooky touch, pipe them into various ghostly shapes or add a dab of chocolate for eyes.