Meringue ghosts
Are you still looking for the perfect spooky-sweet treat for your Halloween party buffet? These light and crisp meringue ghosts are a must-try. Sweet with just a hint of spooky charm, they make a delightful dessert. Plus, they are easy to make and can be beautifully decorated. Let the spooky fun begin!
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Ingredients
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3
Egg whites
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200 g
Icing sugar
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1 tsp
Corn flour
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1 tsp
Freshly squeezed lemon juice
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30
Raisins
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
For perfectly stiff peaks, start by separating the eggs carefully and make sure no trace of yolk remains in the whites. Use a clean, grease-free bowl and a hand mixer. Set the mixer to medium speed for one minute until the egg whites are foamy, then increase to high speed. You can check if they are stiff enough by turning the bowl upside down. If the egg whites stay put, they have the right consistency. But be careful, if you beat the egg whites for too long, they can become lumpy.
Want your meringue ghosts crispy or soft? You can adjust the final consistency of the meringue by adding more or less sugar. The more sugar you add to the beaten egg whites, the crispier the meringue will be after baking, while less sugar will keep them softer inside. You can also lower the oven temperature a bit and bake the ghosts for longer for a little more crunch.
FAQ: Questions about meringue ghosts
Meringue is a matter of its own. And if you have never baked with beaten egg whites before, you are in new territory. Here you will find all the relevant answers to questions about making these meringue ghosts.
What can I use if I do not have a piping bag?
If you do not have a piping bag, you can simply use a freezer bag and fill it with the meringue mixture. Press the mixture into one of the two corners and cut off a small piece of the corner. Now you can simply press the mixture through the hole and pipe the ghosts.
Why will my egg whites not whip into stiff peaks?
If your egg whites are not forming stiff peaks, a few things could be the issue. First, make sure your mixing bowl and beaters are completely clean and free from any grease, fat, or moisture. Even small amounts can stop the egg whites from whipping properly. It is better to use a metal or glass bowl as plastic ones might retain fats. Also, check that no egg yolk has mixed with the whites, as the yolk’s fat can interfere with the process. Additionally, egg whites whip up more easily at room temperature than cold ones.
What temperature should I bake the meringue ghosts at?
Bake the meringue ghosts at 125 °C in the middle of the oven, which allows for even heat distribution. The low temperature ensures the meringues dry out completely without browning or cracking. Bake them for about 1 hour and 15 minutes until they are crisp on the outside but remain soft and chewy on the inside.
How do I prevent my meringue ghosts from cracking while cooling?
Prevent your meringue ghosts from cracking as they cool by leaving them in the oven after baking. Turn off the oven and let them cool down gradually inside, with the oven door closed or slightly open to avoid sudden temperature changes that can cause cracks. Let them sit undisturbed for at least one hour until they are at room temperature. Once completely cooled, store the meringue ghosts in an airtight container to keep out humidity, which can also lead to cracking.
How should I store meringue ghosts?
Store the cooled meringue ghosts in an airtight container at room temperature, away from direct sunlight and heat. This will keep them crisp. Do not refrigerate them, as this can introduce moisture and soften the meringues. If you live in a humid area, consider using food-safe silica gel packets to absorb extra moisture. When stored correctly, your meringue ghosts should stay crispy for up to two weeks. Avoid freezing, as it can make them brittle and affect their texture.
Nutritional values
Nutritional value, per
934 Kcal
| Fibre | - | 1.8 gram fibers |
| Protein | 4.3 | 9.8 gram |
| Fat | 0.2 | 0.2 gram |
| Carbohydrates | 95.5 | 219.7 gram |
Recommended information
Serving suggestion
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Make the most adorable meringue ghosts for Halloween
Halloween has hit the town, and with it come ghosts – meringue ghosts! But do not worry, they are here to charm rather than chill. They are irresistibly cute and will easily win over the hearts of kids and adults alike. Even better, we only use simple baking staples for this recipe, so chances are you already have all the essentials at home.
You do not need any artistic skills to pipe these ghostly shapes — really, anyone can make them. Raisins form the eyes and mouth, giving each ghost its own quirky expression. And since they vanish fast once served, you might as well make a double batch from the start.
Wonderfully airy and crisp with hints of citrus
These meringue ghosts are everything a perfect meringue should be. Feather-light with a delicate, crisp shell and a soft, slightly chewy inside. Now, that is the beauty of beaten egg whites. Just a small amount of freshly squeezed lemon juice helps stabilise the egg mixture, giving you a glossy, firm meringue that holds its shape beautifully.
The crisp shell shatters delightfully in your mouth, balanced by the subtle citrus note that keeps each bite from being overly sweet. Depending on your preferences, you can always bake them a little longer for extra crunch or keep them slightly chewier (see our tip above).
A sweet treat for Halloween parties and fun get-togethers
Our meringue ghosts will make people smile before they even take a bite. They are the perfect addition to a Halloween dessert table alongside cupcakes, brownies, and pumpkin bakes. We suggest you serve them on a dark platter or a slate board for extra contrast or arrange them among fake cobwebs and mini pumpkins for a dramatic flair.
Their light sweetness pairs beautifully with hot drinks like warm tea, hot chocolate, or a strong espresso for the grown-ups. Because they are bite-sized and mess-free, they are the go-to choice for mingling, trick-or-treat buffets, or even as a little surprise in party favour bags. Whether you are hosting a full-on Halloween bash or just a fun gathering with friends, these ghosts are guaranteed to be a hit.
For more Halloween treats, be sure to check out our recipes for Halloween muffins with spider legs, witch finger cookies, brain cupcakes, and Halloween apples.
Customise your spooky ghosts
This recipe for meringue ghosts leaves plenty of room to embrace your creative side. You can keep them simple and sweet, or go all out with spooky or sparkly details. Try adding a dusting of edible glitter for a magical shimmer, or use melted dark chocolate to draw on eerie eyebrows, cheeky grins, or even a few fangs.
A few drops of vanilla extract will give the meringues a warm, sweet aroma that pairs exceptionally well with their crisp texture, while almond extract brings a gentle nutty note that feels just right for autumn treats.
Do not be afraid to play with different sizes and shapes. Make a whole ghost family, each with its own expression and look. If you are feeling extra crafty, try making little white pumpkins, crisp meringue bones, or even spider bodies with chocolate stick legs.
Food colouring can take them from ghostly white to ghoulish green or pumpkin orange in no time, but remember, the smaller or thinner the shapes, the shorter the baking time.
