The first year my grandchildren convinced me to host a Halloween sleepover, I wasn’t sure how to keep their little hands busy after the pumpkin carving was done. The kitchen table was already covered in orange pulp, newspapers, and giggles, so I decided to turn the evening into a baking adventure.
I pulled out my mixer, a bag of sugar, and a few egg whites, and announced, “We’re making ghosts!” Their eyes widened, not with fear, but with excitement. Within minutes, we had bowls, spoons, and piping bags lined up like a little bakery.
The kids took turns holding the piping bag, and I guided their small hands as they piped wobbly ghost shapes onto parchment paper. Some looked tall and spooky, others were squat and silly, but all of them made us laugh. By the time the oven cooled, we had a tray of airy, crunchy ghosts, each with two tiny chocolate eyes staring back at us.
That night, the ghosts became the stars of our party, disappearing faster than the candy. Now, whenever I make these meringues, I remember those happy faces glowing in the dim light, sticky fingers pointing proudly at their “ghosts.”
Short Description
Ghostly Meringues are light, airy treats shaped like friendly little ghosts, perfect for Halloween gatherings. Made with just a few ingredients, these crisp, sweet meringues are easy to whip up and fun to decorate.
Key Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Mini chocolate chips (for eyes)
Tools Needed
- Electric mixer (handheld or stand mixer)
- Mixing bowls (clean and dry)
- Parchment paper
- Baking sheet
- Piping bag with round tip
- Rubber spatula
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 225°F (110°C). Line a baking sheet with parchment paper.
Step 2: Beat the Egg Whites
In a clean, dry mixing bowl, beat the egg whites at medium speed until foamy.
Step 3: Add Cream of Tartar
Sprinkle in cream of tartar and continue beating until soft peaks form.
Step 4: Sweeten the Meringue
Gradually add sugar, one tablespoon at a time, while beating on high speed. Continue until stiff peaks form and the meringue looks glossy.
Step 5: Add Vanilla
Fold in the vanilla extract gently with a spatula.
Step 6: Pipe the Ghosts
Spoon the meringue into a piping bag fitted with a round tip. Pipe ghost shapes onto the baking sheet.
Step 7: Add the Eyes
Press two mini chocolate chips onto each ghost as eyes.
Step 8: Bake
Bake for 1½ to 2 hours, until the meringues are dry and crisp.
Step 9: Cool
Turn off the oven and let the meringues cool completely inside the oven before removing.
Troubleshooting tip: If your meringues crack, the oven may have been too hot. Keep it at low heat for the best results.
Why You’ll Love This Recipe
Light and airy texture that melts in your mouth
Just five simple ingredients
Adorable and festive for Halloween parties
Fun to make with kids or grandkids
Low in fat and naturally gluten-free
Mistakes to Avoid & Solutions
Overbeating the egg whites: This can make them grainy. Stop once stiff, glossy peaks form.
Greasy bowl or utensils: Even a trace of oil prevents egg whites from whipping properly. Make sure everything is squeaky clean.
Adding sugar too quickly: Pouring it in all at once can deflate the mixture. Add slowly, one spoonful at a time.
High oven temperature: Meringues should dry, not bake. Keep the oven low and slow.
Removing too soon: If they aren’t cooled in the oven, they may collapse. Leave them in until fully cooled.
Serving and Pairing Suggestions
Perfect as a light treat after a big Halloween dinner.
Serve on a platter with candy corn or popcorn for a festive touch.
Pair with hot cocoa or spiced apple cider for cozy autumn flavors.
Use as cupcake toppers for an extra spooky surprise.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 1 week.
Keep them away from humidity; moisture will make them chewy.
Do not refrigerate, as the condensation will soften them.
If they lose their crispness, pop them back into a 200°F oven for 10 minutes to refresh.
FAQs
1. Can I make these ahead of time?
Yes, they keep well for up to a week in an airtight container.
2. Can I use powdered sugar instead of granulated?
Stick to granulated sugar, as powdered sugar may affect the texture.
3. Do I need cream of tartar?
It helps stabilize the egg whites, but you can use a few drops of lemon juice instead.
4. Can I make them without a piping bag?
Yes, you can spoon dollops onto the baking sheet, though the shapes may be less defined.
5. Why did my meringues turn chewy?
Most likely due to humidity or underbaking. Ensure they’re fully dry before cooling.
Tips & Tricks
Let egg whites come to room temperature before whipping for maximum volume.
If you don’t have mini chocolate chips, use melted chocolate and a toothpick to paint on the eyes.
Make smaller ghosts for bite-sized treats, adjusting baking time slightly.
To test for doneness, lift one off the parchment; it should release easily and feel dry.
Recipe Variations
Pumpkin Spice Ghosts: Add ½ teaspoon pumpkin spice to the meringue for a fall twist.
Chocolate Drizzle Ghosts: Once cooled, drizzle with melted dark or white chocolate.
Candy Eyes Ghosts: Use edible candy eyes instead of chocolate chips for a playful look.
Peppermint Ghosts: Add ¼ teaspoon peppermint extract instead of vanilla for a cool flavor.
Colorful Ghosts: Tint the meringue with natural food coloring for pastel or neon ghosts.
Final Thoughts
Making Ghostly Meringues is one of those kitchen moments that feels more like play than work. They’re delicate yet forgiving, simple yet magical. When I pipe the little ghostly figures onto the tray, it still brings me the same joy as that first Halloween sleepover with the grandchildren. I love how each ghost turns out a little different—some tall and elegant, others plump and cheerful—just like the personalities in a family.
These treats prove that baking doesn’t always have to be complicated to be memorable. A few humble ingredients can turn into something delightful, bringing laughter and sweetness to any table. If you’re looking for a dessert that’s fun, festive, and wonderfully light, these ghostly meringues will float right into your heart.
Ghostly Meringues
Ingredients
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Mini chocolate chips for eyes
Instructions
- Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites at medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form. Gently fold in the vanilla.
- Transfer the meringue to a piping bag with a round tip and pipe ghost shapes onto the baking sheet. Place two mini chocolate chips on each ghost for eyes.
- Bake for 1½ to 2 hours, until dry and crisp. Turn off the oven and let the meringues cool completely inside before removing.
