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hand picking up ghost meringue

Ghost Meringues

Course Dessert
Cuisine American
Keyword ghost meringues, halloween
Prep Time 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings 36 meringues


  • 2 large egg whites
  • ½ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • Black food marker


  1. Preheat the oven to 275 °F (135°C) and line a baking sheet with parchment paper or a silpat mat.

  2. 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.

  3. Add the vanilla extract and mix at medium-high speed until stiff peaks have formed.

  4. 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.

  5. 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.

  6. 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).

  7. 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.

  8. Take the meringues out and add two small dots to the meringues using the black food marker to resemble eyes.

  9. Transfer the ghosts to an airtight container and store them at room temperature for up to 3 days.