It’s so easy to make these cute little Meringue Ghosts for Halloween! They are crisp on the outside and marshmallowy on the inside. Your trick-or-treaters will love them!
I couldn’t let Halloween pass without sneaking in just one more recipe!
I’ve made 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! But they are also delicious enough on their own as a cute and not very spooky Halloween treat.
why you’ll love this recipe
- These cute little ghosts are not only cute to look at – they are delicious too!
- easy to make but so impressive looking – people will think you’ve gone to a lot of effort but they won’t take you longer than 30-40 minutes hands-on time.
- You only need three ingredients to make them!
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 printable recipe card at the bottom of the post!
1.Whisk the egg whites on a medium speed in a scrupulously clean bowl until they begin to form soft peaks. I use a Kitchenaid stand mixer to do this, but a hand held electric mixer is also fine.
2. Add the caster sugar, a tablespoonful at a time, and continue whisking until the meringue is very stiff and shiny.
3. 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!
4. 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.
5. 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 meringue out of the oven while they are still hot, the sudden temperature change could cause them to crack. I always do the same when making a pavlova. Whatever you do – don’t forget they are in there and turn on the oven! Unfortunately, I have first hand experience of this!!
6. 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 straight 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 and make a few meringue bones? They would be great at a Halloween party served with a bowl of raspberry jam for “blood”.
- Don’t stress too much over making your little ghosts all the same shape. I think it’s fun to make them all slightly different!
storing meringue
The cooked and decorated (completely cold) meringues will keep in an airtight box for up to five days. I often make them and my Halloween rocky road a few days before Halloween to save some time.
Who could resist these cute little guys?……
want to see more halloween bakes?
- sausage mummies (with puff pastry)
did you make this recipe?
Let me know what you thought of it by leaving a comment below, and if you would rate the recipe by clicking on the stars in the recipe card, I would 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, at room temperature
- Black Food Colouring Gel or Paste for the eyes and mouth
Instructions
- Preheat the oven to 100C/212F/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 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: 2Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
What temperature is 100CGas Mark 1/2 in an electric oven?
Hi Jane, the meringues should be baked at 100C 🙂