Light and airy meringues are one of my favorite treats! They have such a great texture that is crunchy at first but then melts in your mouth. And these cute little ghost meringues are extra fun because of their spooky appearance! If you want to be even more extra, go ahead and dip the bottom of the ghosts in melted chocolate! If you are looking for more Halloween inspiration, be sure to check out our Mummy Dogs, Chocolate Peanut Butter Cup Monster Cookies, and Healthy Halloween Snacks!
Why this recipe works
Ghost meringues are naturally low-fat, dairy-free, and gluten-free so they are a great option for those with dietary restrictions! No tricky piping or decorating skills required! Eat them on their own for poppable little treats or use them to decorate a layer cake with orange or black frosting or on a haunted Graveyard Dirt Cake.
Ingredient Tips
Egg whites: You want them to be at room temperature for best results. They will whip up better and fluffier! Cream of tartar: If you don’t already have some in your cupboard, it’s worth getting a little jar. It’s often used to stabilize egg whites in things like meringues and pavlova. And you need it for my amazing snickerdoodles as well! Candy eyes: My friend Amy from My Name is Snickerdoodle has an amazing post on how to make candy eyeballs, if you want to try making them yourself!
How to Make This Recipe
Recipe Tips
Don’t rush! The process of gradually adding the sugar helps it dissolve better into the meringue so it’s not grainy and makes it so the ghost meringues don’t “weep” while baking. Stick the parchment paper down. If you find that the parchment paper moves around on you a lot while piping, you can stick it down by piping small dots of meringue directly onto the baking sheet in each corner, then placing the parchment paper on top. Troubleshooting chewy meringues: To fix meringues that have gone chewy from being left out too long, you can put them back in a 225° F oven for 10-15 minutes to dry them out a bit. Decorating: Instead of candy eyes, you could use an edible pen to draw eyes onto the ghosts after baking. Or use melted chocolate or black icing to pipe on faces. Use a clean bowl: Make sure the bowl is completely clean and free of any grease or residue, which can make it hard to beat the egg whites into stiff peaks.
More Halloween Recipes
Chocolate Covered Halloween Pretzels Hocus Pocus Cupcakes Black Spider Bread Bowl Halloween Panna Cotta Eyeballs
Homemade Caramel Apples
Dark Chocolate Halloween Chip Cookies
Chocolate Cut Out Sugar Cookies
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