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Ghost Meringues

Ghost meringues are delicate, airy confections with whisper-thin shells and a crisp exterior, achieved through gentle whipping and low-temperature baking. Made primarily from egg whites and sugar, they take on a ghostly white appearance and melt in your mouth, perfect for spooky celebrations or whimsical treats. Their light, brittle texture makes them a charming and ethereal dessert or decoration.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 12
Course: Main Course
Cuisine: seasonal
Calories: 60
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
  • 1/4 teaspoon pinch of salt enhances stability
  • 1/2 teaspoon vanilla extract optional, adds warmth
  • optional lemon zest or black cocoa powder for variation and visual intrigue

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, setting it aside.
  2. In a clean, dry mixing bowl, whisk the egg whites until they become frothy and start to form soft peaks, filling your kitchen with a light, airy aroma.
  3. Add a pinch of salt to the egg whites and continue whisking until stiff, glossy peaks form when you lift the whisk—this should sound slightly squeaky.
  4. Gradually add superfine sugar, one tablespoon at a time, while beating continuously. Watch as the mixture thickens and turns shiny, until it holds firm peaks.
  5. If desired, gently fold in vanilla extract or a touch of lemon zest or cocoa powder for subtle flavor and visual interest.
  6. Using a spoon or piping bag fitted with a large round tip, carefully form small, dollop-like mounds or ghostly shapes onto the prepared baking sheet, leaving space between each.
  7. Place the baking sheet in the oven and bake for about 1.5 hours, until the meringues are crisp and dry on the outside. You’ll hear a gentle cracking as they cool.
  8. Once baking time is up, turn off the oven and leave the meringues inside for another hour to cool completely and develop their delicate, brittle texture.
  9. Gently remove the ghost meringues from the parchment paper, watching for their fragile, airy shells that should lift easily without cracking.
  10. Admire their ghostly white appearance—perfectly ethereal and hauntingly beautiful—ready to be served or displayed as spooky decorations.

Notes

Ensure egg whites are completely free of yolk and any grease for optimal peaks. For a more dramatic look, pipe larger or more intricate shapes. Store in an airtight container to keep them crisp.