These ghost meringues are cute and perfect for Halloween! They’re light, fluffy, and bring a little spooky spirit to any treat table.
Making these little guys is super fun since you can decorate them with chocolate chips for eyes. I always end up making extra just to snack on while decorating! 👻
Key Ingredients & Substitutions
Egg Whites: Fresh, room temperature egg whites whip up best, creating that light and airy texture. If you need a substitute, aquafaba (the liquid from canned chickpeas) can work in a pinch. Use 3 tablespoons of aquafaba for each egg white.
Sugar: Granulated sugar is key for sweetness and structure in meringues. If you’re looking to reduce sugar, you can try using a sugar substitute, but results may vary.
Cream of Tartar: This helps stabilize the egg whites, giving meringues their structure. If you don’t have any on hand, you can replace it with lemon juice or vinegar—use 1/2 teaspoon for every 1/4 teaspoon of cream of tartar.
Vanilla Extract: It adds a nice flavor, but it’s optional. For a different twist, try almond extract instead. Just a drop will do!
Chocolate Chips or Sugar Pearls: Mini chocolate chips are perfect for eyes and mouths. If you’re avoiding chocolate, you can use raisins or even small pieces of fruit leather. Get creative with your toppings!
How Do I Achieve Perfectly Stiff Meringue Peaks?
Getting meringue just right is essential for those little ghost shapes. Here’s how to ensure success:
- Start with clean, dry utensils to avoid any grease that can prevent frothing.
- Whip the egg whites on medium speed until foamy before adding cream of tartar.
- Once soft peaks form, gradually add the sugar to allow it to fully dissolve and stabilize the mixture.
- Continue beating until the meringue is glossy and holds stiff peaks. This means when you lift the whisk, the peaks should stand straight up without falling over.
Patience is key here! Avoid rushing through the sugar addition, and you’ll have meringue that holds its shape beautifully.
How to Make Ghost Meringues
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (optional)
- Mini chocolate chips or black edible sugar pearls for eyes and mouth
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 2 hours to bake. Additionally, it’s a good idea to let the meringues sit in the oven to cool completely, which can take several hours or ideally overnight. So, plan to spend a little time at home while they dry and get ready for serving!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 200°F (93°C). While that’s heating up, line a baking sheet with parchment paper. This will help your meringues lift off easily once they’re baked.
2. Whip the Egg Whites
In a clean, dry bowl, grab your electric mixer. Beat the egg whites on medium speed until they get all foamy and frothy. This is the first step to making them nice and fluffy!
3. Add Cream of Tartar
Now, sprinkle in the cream of tartar. Keep beating until soft peaks form—this means the egg whites should hold a shape but still be a bit floppy, like soft cloud fluff.
4. Sweeten it Up
Gradually add the sugar—about one tablespoon at a time—while you switch the mixer to high speed. Keep beating until everything looks thick and glossy, and the sugar has fully dissolved. You should see stiff peaks when you lift the mixer—like the ghost’s little hat!
5. Flavor It Up
If you’d like, add the vanilla extract now and beat just until it’s mixed in. This step adds a lovely sweetness to your meringues.
6. Pipe the Ghosts
Let’s make those spook-tacular shapes! Transfer your meringue mixture to a piping bag fitted with a large round or star tip. Pipe swirled shapes onto your baking sheet, making sure to create a little peak at the top for the ghost’s head.
7. Add the Eyes and Mouth
Time to bring them to life! Gently press two mini chocolate chips for each ghost’s eyes, and one for the mouth. You can alternate with edible sugar pearls if you want to mix things up!
8. Bake the Meringues
Pop them in your preheated oven and let them bake for about 1.5 to 2 hours. You want them to dry out completely and lift off the parchment easily. If they start turning golden, that’s a sign they’re overcooked—so keep an eye on them!
9. Cool Down
Once they’re baked, turn off the oven but leave the meringues inside to cool completely. This helps them dry further and become super crispy. Leaving them there overnight works best!
10. Store & Serve
When you’re ready, store your ghost meringues in an airtight container at room temperature until it’s time to serve. They’re perfect little sweets for Halloween parties!
Enjoy making these light and crispy ghost meringues that are sure to spook up your dessert table!
Can I Use Egg Whites from a Carton?
Yes, egg whites from a carton can be used as a convenient alternative! Just make sure to check that they are 100% egg whites and not mixed with any other ingredients. You’ll need about 1/4 cup of liquid egg whites to replace each large egg white.
How Long Do Ghost Meringues Last?
When stored in an airtight container at room temperature, ghost meringues can last for about 1 to 2 weeks. Just be sure to keep them away from humidity, as meringues can become sticky if exposed to moisture.
Can I Add Flavoring to the Meringues?
Absolutely! Aside from vanilla extract, you can experiment with other flavors like almond or coconut extract. Just a few drops will enhance the taste without messing with the meringue’s structure.
What Should I Do If My Meringue is Runny?
If your meringue is runny, it could be due to under-beating or the presence of grease in your mixing bowl. Make sure to use a clean, dry bowl, and beat the egg whites until they reach stiff peaks before adding sugar. If it’s still not working, you might need to start over with fresh egg whites.