These Ghost Meringues are easily the cutest and spookiest Halloween treats you can make at home. They’re little swirls of sweetened egg white goodies that are crackly and chewy and boo-licious! They’re nut-free, so they make perfect party treats.
I love baking for Halloween because you can be creatively spooktacular!
I think these ghost meringues are adorable, but if you’re looking for a sensational spooky n’ sweet thrill, then you have to try these chocolate Eyeball Cupcakes along with this Halloween Punch with Eyeballs.
Don’t worry – both recipes are all-natural. The eyeballs are made with canned lychees and blueberries, and the “blood” is made from strawberry jam.
You can also decorate this Healthy Chocolate Cake with these phantasmal meringues. Or add the ghost meringues to replace the eyeballs on the cupcakes above.
If you want a warm brew, try this Pumpkin Hot Chocolate. Since the meringues are somewhat like marshmallows, just throw one in the cup and have a swig of haunted potion.
These ghostly treats can be made 2 or 3 days, so they’re perfect to make ahead. Plus, the recipe makes 36, so chances are you’ll have enough spooks for everyone. 👻
- Egg whites – Egg whites are the base. They develop more air and become lighter if the egg whites are at room temperature. If you need to make these meringues ASAP and your eggs are cold, put them in a bowl of warm water for a few minutes.
- Granulated sugar – Granulated sugar not only sweetens the meringues, but it also helps stabilize the egg whites. It’s essential to this recipe and I don’t think other sweeteners would work.
- Pure vanilla extract – Vanilla enhances the sweetness of the meringues and adds a bit of vanilla flavor.
- Black edible food marker – Make sure to use an edible food marker! Or mini chocolate chips. See below for more natural alternatives.
Don’t have an edible food marker?
Edible markers are easy to find online or you can purchase them at Michael’s or Walmart.
But if you need it now, you can combine 1/4 teaspoon of black food coloring and 1 tablespoon of vodka. Then paint on the eyes with a food brush.
If you don’t have black food coloring or vodka either, then you can use a toothpick to draw on the eyes, but do so before putting them in the oven. The eyes will be all white but still charming.
Or if you have mini chocolate chips, before baking them, just stick the points of the chocolate chips into the meringue cookies where the eyes should be! 👀
How to make ghost meringues:
- Whisk the egg whites while slowly adding sugar.
- Add vanilla until it stiffens and peaks.
- Pipe meringue into small round dollops on the baking sheet.
- Bake then cool in the oven
- Add the eyes.
Store in an airtight container at room temperature for up to 3 days.
What you will need to make these vanilla meringues:
- Metal bowl – I don’t recommend plastic bowls because they can have traces of grease that can be absorbed in the meringue.
- Spatula because you want to scrape all the sweet goodness into the piping bag.
- Icing bag and large round icing tip
- Lined baking sheet
- Edible black food marker
- Stand mixer with whisk attachment, but an electric handheld whisk would also work.
- Tall glass to aid with filling the piping bag.
- Start with a squeaky clean and dry metal bowl and utensils. Even the smallest grease residue or the least bit of moisture can turn your meringues into a ghastly sight.
- When separating the egg whites make sure no yolk is left behind. I find it easier to separate the whites when the egg is fresh out of the fridge. Then I let the whites sit out for 30 minutes before starting the recipe.
- Egg whites don’t have to be at room temperature, but it is optimal. If you want to make these meringues ASAP and your eggs are refrigerated, put them in a bowl of warm water for a few minutes.
- Don’t dump all the sugar in at once – it will end in disaster. Take your time and add sugar slowly one teaspoon full at a time, so that the sugar completely dissolves.
- To test it, rub a little between your thumb and forefinger. If it’s gritty, keep beating it until the grit is gone.
- Meringue is done when it holds a stiff peak and isn’t gritty.
- Don’t open the oven door right after you bake the meringues! Just leave them in the oven to cool. You can leave them 2 to 3 hours or overnight if it’s easier.
- Before you add the eyes with a food marker, make sure the meringues are completely cooled.
- Let the kids get involved – they’ll just love decorating these cute Caspers!
It’s pretty easy to pipe meringues even if you’re not an expert at piping. The ghost shapes don’t have to be exactly the same, so take a stab and they’ll be just right.
- First, place a little meringue on the underside of the parchment paper at each corner on the baking sheet to keep the parchment paper from sliding.
- It’s easier to add the meringue mixture to the piping bag if you place the bag in a tall glass. Fold the plastic over the edges to make a wide opening and spoon it in the meringue with little to no mess.
- Then fold over the sides and press the mixture towards the tip.
- Begin making mounds, by holding the bag perpendicular to the lined baking sheet. Press gently, using even pressure, and pipe about a 2-inch (5-cm) mound.
Don’t have a piping bag or piping tip:
No problem! You can use a Ziplock bag instead. Just fill the bag and squeeze out most of the air, zip it, and cut off a corner of the bag. It does the trick and makes the treats!
More Halloween desserts:
- Everyone loves chocolate chip cookies, and these Whole Wheat Spider Chocolate Chip Cookies put the eerie into everyone’s favorite treat.
- Whether you’re trick or treating, or having a small hocus pocus party, Dark Chocolate Peanut Butter Freezer Fudge Cups are boo-rific!
- These No-bake Granola Bars aren’t the scariest treats, but they are healthy and sweet. They’re easy to make and can be made gluten-free and vegan.
- And to treat the older crowd, you can make this Whole Wheat Pumpkin Cake with Greek Yogurt Cream Cheese Frosting.
- This Halloween Cake with Eyeballs scares them all. It’s pretty intense, but hey, it is Halloween after all. Gluten-free and egg-free options.
I’m spooked out already! 😁 If you make these Ghost Meringues, you know I want to see them! Please, shoot a pic 📸 👻 and tag #fooddoodlerecipes on Instagram, Twitter, or Facebook so I can easily find them.
- 2 large egg whites
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- Black food marker
- Preheat the oven to 275 °F (135°C) and line a baking sheet with parchment paper or a silpat mat.
- Using a stand mixer fitted with the whisk attachment, mix the egg whites at medium speed, while slowly adding in the sugar 1 tablespoon at a time.
- Add the vanilla extract and mix at medium-high speed until stiff peaks have formed.
- If using parchment paper, place a little meringue on the underside of the parchment paper at each corner on the baking sheet to keep the parchment paper from sliding.
- Transfer the meringue to a piping bag. It’s easier to add the meringue mixture to the piping bag if you place the bag in a tall glass. Fold the plastic over the edges to make a wide opening and spoon it in the meringue with little to no mess. Then fold over the sides and press the mixture towards the tip.
- Begin making mounds, by holding the bag perpendicular to the lined baking sheet. Press gently, using even pressure, and pipe about a 1-inch (2.5-cm) mound (about the size of a Hershey kiss).
- Bake for 1 hour, then turn off the oven and let the meringues cool to room temperature, about 1 hour, inside of the oven with the door closed.
- Take the meringues out and add two small dots to the meringues using the black food marker to resemble eyes.
- Transfer the ghosts to an airtight container and store them at room temperature for up to 3 days.