Meringue 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.


I love meringue cookies! This recipe is easy and turns out just right for me every time.

3 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1 cup sugar

Have egg whites at room temperature. Add vanilla, cream of tartar, and dash salt. Beat to soft peaks. Gradually add sugar, beating till very stiff peaks form. (Meringue will be glossy.)

Cover baking sheet with wax paper. Drop spoonfulls of meringue onto paper. Bake meringues at 275 for one hour. Turn off heat and let dry in the oven with the door closed for about 1 hour.

Makes about 3 dozen.