It’s so easy to make these cute little Meringue Ghosts! They are crisp on the outside and marshmallowy on the inside. Your Halloween visitors will love them!
I couldn’t let Halloween pass without sneaking in just one more recipe!
I’ve been making these cute little meringue ghosts every year since my boys were little. They make perfect cake decorations – check out how cool they look on my Halloween Devil’s Chocolate Drip Cake.
They would also make a great addition to this fun Halloween graveyard cake!
how to make halloween meringue ghosts
The meringue is very simple to make. You just need two ingredients –
- Egg Whites, at room temperature
- Caster (Super Fine) Sugar
Ingredient amounts and detailed instructions are in the recipe card at the bottom of the post!
Whisk the egg whites in a scrupulously clean bowl until they start to form soft peaks.
Start to add the caster sugar, a tablespoonful at a time, and continue to whisk until the meringue is very stiff and shiny.
Spoon the meringue into a piping bag fitted with a 1cm round nozzle. Pipe the meringue ghosts onto a lined baking sheet. I’m not too fussy about making them all exactly the same size – I quite like that they’re all slightly different!
Bake at 100C/Gas Mark 1/2 for about one hour or until the meringues are crisp on the outside and lift away from the baking paper easily.
Turn off the oven and leave the meringues inside the oven until they are completely cold. I often leave them in for several hours or overnight.
why leave the meringues in the oven?
If you take them out of the oven while they are still hot, the sudden temperature change could cause them to crack.
Time to decorate – when the meringues are completely cold, paint on little eyes and a mouth using black food colour paste and a fine brush or a black icing pen.
The icing pen will give you a neater finish, but if you have a steady hand you should be fine with the colour paste. Please don’t use the liquid food colouring – it’s far too thin and will just run off the meringues!
baking tips
Make sure your bowl and utensils are very clean and dry before you start to make the meringue. Any traces of fat or grease will prevent the egg whites from whisking properly.
Experiment with different shapes – why not try a make a few meringue bones? They would be great at a Halloween party served with a bowl of raspberry jam for “blood”.
storing
The cooked and decorated (completely cold) meringues will keep in an airtight box for up to five days.
Who could resist these cute little guys?
want to see more halloween bakes?
Did you make these meringue ghosts? I would love to see them! Tag me on Facebook or Instagram.
Let me know what you thought of the recipe by leaving a comment below, and if you would rate the recipe by clicking on the stars in the recipe card, I’d really appreciate it. Thanks!
Meringue Ghosts
These cute little Meringue Ghosts are very simple to make - they are sure to be a huge hit at any Halloween gathering! Make a batch and watch them disappear very quickly!
Ingredients
- 120G Caster (Super Fine) Sugar
- 2 Medium Egg Whites
- Black Food Colouring Gel or Paste for the eyes and mouth
Instructions
- Preheat the oven to 100C/Gas Mark 1/2. Line a large baking sheet with non stick baking parchment.
- In a spotless bowl, whisk the egg whites on a medium speed until they form soft peaks. Whisk in the sugar, a spoonful at a time, and continue to whisk until you have a shiny, stiff meringue.
- Spoon the meringue into a piping bag fitted with a 1cm round nozzle. Pipe the ghosts onto the lined baking sheet until all the meringue is used up. Place in the oven and bake for about 1 hour or until crisp and they lift easily from the baking sheet. Turn off the heat and leave the meringue ghosts in the oven for a few hours or overnight.
- When the meringues are completely cold, give the ghosts little eyes and a mouth with the black food colouring pen. Leave them to set for a while before serving.
Notes
Before you make the meringue, make sure the bowl you're going to use is spotless. If there's any trace of grease on the bowl, the egg whites will never whisk up properly.
You can either use a black icing pen or a little paintbrush and a pot of food colour paste to decorate the ghosts.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 128Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 0gNet Carbohydrates: 0gFiber: 0gSugar: 0gSugar Alcohols: 0gProtein: 0g
What temperature is 100CGas Mark 1/2 in an electric oven?
Hi Jane, the meringues should be baked at 100C 🙂