Easy Ghost Meringue Recipe – Halloween Treats & Baking Tips

Last Updated on 2 months by Neha Deshmukh

Easy Ghost Meringue Recipe – Halloween Treats & Baking Tips

Hey everyone! Halloween is just around the corner, and what better way to get into the spooky spirit than with these adorable little ghost meringues? I first made these a few years ago with my niece, and it’s become a tradition ever since. They’re surprisingly easy to make, and honestly, so much fun! Let’s get baking!

Why You’ll Love This Recipe

These ghost meringues are the perfect Halloween treat. They’re light, airy, and melt-in-your-mouth delicious. Plus, they look incredibly cute! They’re a fantastic activity to do with kids, and they’re guaranteed to be a hit at any Halloween party. And honestly, who doesn’t love a good meringue?

Ingredients

Here’s what you’ll need to conjure up these ghostly delights:

• 2 egg whites
• ¼ teaspoon cream of tartar
• ¾ cup granulated sugar (about 150g)
• 1 teaspoon vanilla extract
• Tiny pinch of salt
• Black gel food coloring (as needed)

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make or break these little ghosts.

• Egg Whites: This is super important – use room temperature egg whites! They whip up to a much greater volume. Separate them while they’re cold (easier to do cleanly!), then let them sit for about 30 minutes.
• Cream of Tartar: Don’t skip this! It stabilizes the egg whites and helps them hold their shape. It’s a little baking secret weapon.
• Granulated Sugar: Regular granulated sugar works best. We’re adding it slowly, so be patient!
• Gel Food Coloring: Gel is the way to go. Liquid food coloring can change the consistency of the meringue. A little goes a long way with gel, so start with a tiny dot!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Preheat your oven to 225°F (107°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a clean, dry bowl (seriously, make sure it’s clean – any grease will ruin your meringue!), combine the egg whites, cream of tartar, vanilla extract, and salt.
3. Whisk everything together at medium-high speed until it gets frothy. Then, start adding the sugar, one tablespoon at a time.
4. Keep whisking! And whisking… and whisking! It’ll take about 5-7 minutes, but you’re looking for stiff, glossy peaks. That means when you lift the whisk, the meringue holds its shape and doesn’t droop.
5. Gently transfer the meringue to a piping bag fitted with a round tip.
6. Pipe little ghost shapes onto the prepared baking sheet. Don’t worry about making them perfect – ghosts are supposed to be a little wonky!
7. Now for the faces! Use a toothpick dipped in black gel food coloring to create eyes and mouths.
8. Bake for 45 minutes, then turn off the oven and let the cookies cool inside the oven for at least an hour. This prevents cracking. Trust me on this one!

Expert Tips

Want to take your meringue game to the next level? Here are a few tips I’ve learned over the years:

• Stiff Peaks are Key: Don’t underestimate the importance of stiff peaks! If they’re not stiff enough, your ghosts will spread out while baking.
• Preventing Cracking: Cooling the meringues slowly in the oven is the best way to prevent cracking. Resist the urge to open the oven door!
• Piping Practice: If you’re new to piping, practice on a piece of parchment paper first. It’ll help you get a feel for the pressure needed.

Variations

Meringues are surprisingly versatile! Here are a few ideas to spice things up:

• Flavor Variations: Add a drop of peppermint extract for a festive twist, or a little almond extract for a subtle nutty flavor. My friend loves adding a tiny bit of lemon zest!
• Spice Level: N/A – these are sweet treats!
• Festival Adaptations: These aren’t just for Halloween! Pipe snowflake shapes for Christmas, or bunny shapes for Easter. The possibilities are endless.

Vegan Adaptation

Okay, let’s be real – making meringues vegan is tough. Meringues rely on egg whites for their structure. You can try using aquafaba (the liquid from canned chickpeas), but it requires a lot of experimentation and the results aren’t always the same. It’s definitely a project for experienced bakers!

Gluten-Free

Good news! These meringues are naturally gluten-free. You can enjoy them without any worries.

Serving Suggestions

These ghost meringues are perfect on their own, or you can use them to decorate cupcakes or cakes. They also look adorable arranged on a platter with other Halloween treats. My family loves them with a cup of hot cocoa!

Storage Instructions

Store the cooled meringues in an airtight container at room temperature. They’re best enjoyed within a few days, as they can get a little sticky over time.

FAQs

Got questions? I’ve got answers!

1. What does cream of tartar do in meringue?

Cream of tartar stabilizes the egg whites, helping them hold their shape and creating a more stable meringue.

2. Why are my meringues cracking?

Cracking usually happens when the meringues cool too quickly. Cooling them slowly in the turned-off oven helps prevent this.

3. Can I make these ghosts ahead of time?

Yes! You can bake the meringues a day or two in advance and store them in an airtight container. Add the faces right before serving.

4. What if I don’t have a piping bag?

You can use a zip-top bag with a corner snipped off. It’s not as fancy, but it works in a pinch!

5. Can I use food coloring other than gel?

Liquid food coloring can work, but it might change the consistency of the meringue. Gel is definitely preferred.

6. How do I know when the meringues are fully baked?

They should be dry and crisp to the touch. If they’re still sticky, bake them for a few more minutes.

Enjoy your spooky, sweet creations! Happy baking!