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 decoration for a cake – check out how cool they look on my Halloween Devil’s Chocolate Drip Cake – or just on their own as a Halloween treat!
how to make halloween meringue ghosts
The meringue is very simple to make. You just need two ingredients –
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 clean bowl until they start to form soft peaks.
Start to add the sugar, a tablespoonful at a time, and continue to whisk until the meringue is 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.
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 in the oven until they are completely cold. I often leave them in for several hours or overnight.
When the meringues are completely cold, paint on eyes and a mouth using black food colour paste and a fine brush or a black icing pen.
Who could resist these cute little fellas?
want to see more halloween bakes?
Did you make these meringue ghosts? I would love to see them! Tag me on Instagram #sweetsavouryblog
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!
- 120G Caster (Super Fine) Sugar
- 2 Medium Egg Whites
- Black Food Colouring Gel or Paste for the eyes and mouth
- 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.
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 InformationYield 20 Serving Size 1
Amount Per Serving Calories 2Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 5mgCarbohydrates 0gNet Carbohydrates 0gFiber 0gSugar 0gSugar Alcohols 0gProtein 0g