These fluffy Ghost Meringues are a fun and spooky treat perfect for Halloween! Made with just egg whites and sugar, they’re light and crispy.
I love how cute and silly they look, like little ghostly friends! 🎃 Plus, they’re so easy to make, you could whip up a batch while watching a spooky movie!
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites are essential for meringues because they whip up to a stable foam. If you need an egg-free option, you can try aquafaba (the liquid from canned chickpeas). Use about 3 tablespoons for each egg white.
Sugar: Granulated sugar gives these meringues their sweetness and structure. You can substitute with superfine sugar for a smoother texture. Just ensure whichever sugar you use is finely ground!
Cream of Tartar or Lemon Juice: This acid helps stabilize the egg whites. If you don’t have either, vinegar can also work, but I find cream of tartar gives the best results for a stable meringue.
Vanilla Extract: This is optional but adds a nice flavor. If you want to intensify the flavor, consider almond extract or any flavored extract you like.
Chocolate Chips: Mini chocolate chips make great eyes for the ghosts. If you’re out of mini chips, you can use raisins or even make dots of melted chocolate on parchment paper and let them cool before sticking them on.
How Do I Achieve Stiff Peaks When Whipping Egg Whites?
Whipping egg whites to stiff peaks can be tricky, but here’s a simple way to get it right:
- Ensure your bowl and beaters are completely clean and dry. Any grease can prevent the egg whites from whipping well.
- Start whisking on low speed until frothy, then gradually increase to medium-high.
- Once the whites become foamy, add in your cream of tartar or lemon juice. This will help stabilize them.
- Continue mixing until you see soft peaks, which means the mixture holds shape but can still droop slightly.
- Keep whisking and add the sugar slowly. When you get shiny, stiff peaks, you’re ready to pipe!
Remember, over-whisking can cause the mixture to break down, so stop as soon as you see stiff, glossy peaks!
Ghost Meringues
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 teaspoon cream of tartar or 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
- Mini chocolate chips or black decorating gel for eyes
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 1.5 to 2 hours to bake, and an additional hour to cool in the oven. So, in total, you’re looking at around 3 hours from start to finish, but hands-on time is quick!
Step-by-Step Instructions:
1. Preheat Your Oven:
Preheat your oven to 200°F (95°C). While it heats up, line a baking sheet with parchment paper so your meringues don’t stick during baking.
2. Whip the Egg Whites:
In a clean and dry mixing bowl, start whisking the egg whites. Use a hand mixer or stand mixer until they become foamy. This is the first step to getting nice fluffy meringues!
3. Add Stabilizer:
Once your egg whites are foamy, add the cream of tartar or lemon juice. Continue whisking until you see soft peaks forming. This helps the meringues hold their shape.
4. Mix in the Sugar:
Gradually add the sugar, one tablespoon at a time, while continuing to whisk. Keep going until you achieve stiff, glossy peaks. If you’re using vanilla extract, fold it in gently at this point to blend.
5. Prepare to Pipe:
Carefully transfer the fluffy meringue mixture into a piping bag fitted with a large round tip. This makes it easy to create your ghost shapes!
6. Pipe the Ghosts:
On your prepared baking sheet, pipe small ghost shapes by swirling the tip upwards to create a little peak at the top. Don’t worry about perfection; each ghost will have its charm!
7. Add Eyes:
Place two mini chocolate chips into each meringue to form eyes. They’ll make your ghosts look super cute!
8. Bake the Meringues:
Pop the baking sheet into your preheated oven and bake for 1.5 to 2 hours, until the meringues are dry and crisp. Don’t rush this process—they need the time to set!
9. Cool in the Oven:
Once the baking time is up, turn off the oven but leave the meringues inside to cool completely for about an hour. This helps them dry out fully, ensuring a crunchy texture!
10. Serve and Enjoy:
Carefully remove the meringues from the parchment paper and serve them on a plate. They’re light, crispy, and ready to add some spooky fun to your festivities!
Enjoy your delightful Ghost Meringues at any Halloween gathering!
Can I Use Aquafaba Instead of Egg Whites?
Yes, you can! Aquafaba, the liquid from canned chickpeas, is a great egg white substitute. Use about 3 tablespoons of aquafaba for each egg white, and whip it just like you would with egg whites!
How Do I Store Leftover Meringues?
Store leftover meringues in an airtight container at room temperature. They should stay fresh for up to a week. Avoid refrigeration as it may cause them to become chewy.
What If My Meringue Is Too Runny?
If your meringue is too runny, it likely means you haven’t whipped the egg whites enough or the sugar hasn’t been fully incorporated. Continue whisking until you achieve stiff, glossy peaks. Make sure your bowl and utensils are grease-free for the best results!
Can I Color the Meringues?
Absolutely! You can add gel food coloring to the meringue mixture before piping. Just a small amount will give your ghosts some fun colors—make sure to mix it in lightly for a marbled effect or fully for a solid color!
