Meringue Ghosts

ghosts

For a fun and delicious Halloween treat, try these cute little ghost meringues.

I just love meringues! For starters, most people with any kind of food allergy can eat these. They’re remarkably popular items anywhere I serve them, for this very reason. There’s no nuts, gluten, or dairy. Unless someone has an egg allergy you’re probably safe serving these to anyone.

I also like to whip up a batch whenever I have egg whites left over from another baking project. If I make pudding, pudding only needs egg yokes so I’ll save the whites and make meringues next, for an easy treat.

Meringue Ghosts

3 egg whites – room temperature
1 cup sugar
1 tsp vanilla
1/2 tsp cream of tartar

Heat oven to 250 F.

I prefer to use a stand mixer for these because beating up these egg whites takes a LOT of beating!

Beat egg whites, vanilla, and cream of tartar until soft peaks form.

Gradually add in sugar and continue beating until stiff peaks form.

Line a cookie sheet with parchment paper. Pipe meringue batter onto the pan. I just put my batter in a ziploc bag and cut a small hole in the end. Pipe out a bunch of ghosts. You can put them pretty close together because they do not expand while cooking so you can fit a lot on one pan.

Place cookies in preheated oven and cook for 1 hour. Turn off oven and let set in the oven for 2 more hours. (this is so you get crunchy meringues).

Use a food-safe marker to draw on eyes and a mouth.

19 Replies to “Meringue Ghosts”

  1. These are so very cute! What a great idea! My children love meringues! Thanks so much for sharing. I’m visiting you from the South Eastern Bloggers Assoc on FB. Have a great day!

  2. Those are absolutely adorable! My son keeps asking to try meringues every time he sees them at the grocery store. I had no idea they were so easy to make, maybe I will try making some instead!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.