These Meringue Ghosts are so simple to make and are a cute Halloween treat. Eat them alone or use them to top off a festive cupcake. All you need is two ingredients!
We really enjoy making and baking around Halloween. Especially as the evenings get dark, earlier and the weather starts to change. It’s nice to create in the kitchen for the holidays and it’s even better when we can have the kiddos help us!
I love a recipe that doesn’t require many ingredients and one that my kids can help with. This fits both of those requirements and turn out so fun every time.
Ingredients You’ll Need
- Egg Whites. Medium size.
- Caster Sugar. This is not regular sugar; it’s a finely grounded granulated sugar that is almost somewhere between confectioners sugar and granulated. When looking for this at the grocery store, you can look for sugars that use the word superfine.
- Black Food Coloring Pen. You can find these usually in the cake making area of your local supermarket like this.
How To Make Halloween Meringue Ghosts
This recipe is super easy but they do take a while to set up. Make sure you aren’t planning to make these last minute or you may run out of time! If you’ve made meringues before, this will look pretty familiar to you.
- Beat the egg whites until you get stiff peaks.
- Whisk in sugar until the peaks become more firm.
- Pipe into ghost shapes. (They can stand tall or lay down!)
- Bake for an hour.
- Let sit and cool in the oven for a few hours.
- Decorate with a food coloring pen.
How To Store The Meringues
These can sit out at right room temperature for about 3-4 days. If you keep them in the fridge they will not stay set and firm.
Some fun ways to use these ghost meringues are on top of:
- Ice Cream
- Pumpkin Pie
- A Halloween Snack Board
- A Halloween Pudding Cup
More Halloween Recipes To Try Next
- 2 Egg Whites
- ½ Cup Caster Sugar
- Food Coloring Pen
- Preheat the oven to 200 and line a large baking sheet with non-stick parchment paper.
- Beat the egg whites with a mixture on medium speed until they form soft peaks.
- Slowly whisk in the sugar, a spoonful at a time, and continue to whisk until stiff.
- Spoon the meringue into a piping bag with a round tip.
- Pipe ghosts onto the baking sheet.
- Bake for about 1 hour or until crisp. When they are done they should life easily from the paper.
- Turn off the heat and leave the meringues in the oven for several hours to firm and dry.
- Once cooled add eyes and a mouth with a black food coloring pen.
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