Ghost Meringues: 8 Reasons They’re So Great

Ghost Meringues: A Hauntingly Sweet Treat for Spooky Celebrations

Why Make This Recipe

You will love making Ghost Meringues because they are light, airy, and melt in your mouth. They have an adorably spooky look, which makes them perfect for Halloween parties and other celebrations. The recipe uses simple ingredients but gives impressive results. They are easy to make and everyone will enjoy them.

Ingredients of Ghost Meringues

• 3 large egg whites, at room temperature
• ¾ cup granulated sugar
• ½ teaspoon cream of tartar (or ½ teaspoon lemon juice)
• 1 teaspoon vanilla extract
• Black food coloring gel (optional, for eyes)

Directions of Ghost Meringues

1. Prepare the baking sheet. Preheat your oven to 200°F (95°C). Line a large baking sheet with parchment paper.
2. Whip the egg whites. In a clean, dry bowl of a stand mixer, beat the egg whites on medium speed until they become foamy.
3. Add cream of tartar. Add the cream of tartar (or lemon juice) to the egg whites and continue beating until soft peaks form.
4. Add sugar gradually. With the mixer still running on medium-high speed, gradually add the granulated sugar, one tablespoon at a time. Beat until the meringue is glossy and forms very stiff peaks. This means when you lift the beaters, the meringue holds its shape firmly.
5. Stir in vanilla. Gently fold in the vanilla extract with a spatula.
6. Pipe the ghosts. Transfer the meringue to a piping bag fitted with a round tip (or simply snip off the corner of a Ziploc bag). Pipe ghost shapes onto the prepared baking sheet. To make a ghost, pipe a small base and then pull up quickly to create a pointed head.
7. Bake the meringues. Place the baking sheet in the preheated oven. Bake for 1 hour to 1 hour 30 minutes, or until the meringues are firm and dry. They should be easy to lift off the parchment paper.
8. Cool the meringues. Turn off the oven and leave the meringues inside with the oven door slightly ajar for at least another hour, or until completely cool. This helps them dry out and become crisp.
9. Decorate (optional). Once completely cool, use a toothpick dipped in black food coloring gel to create eyes on your ghost meringues.

How to Make Ghost Meringues

To make Ghost Meringues, you start by preparing your oven and baking sheet. Then, you whip egg whites with cream of tartar until they are foamy and form soft peaks. You gradually add sugar to make the meringue glossy and stiff. Next, you mix in vanilla extract. You pipe the meringue into ghost shapes on a baking sheet. You bake them at a low temperature until they are firm and dry, then let them cool completely in the oven. Finally, you can add eyes with black food coloring for a spooky touch.

How to Serve Ghost Meringues

Serve your Ghost Meringues as a standalone treat for parties. Arrange them creatively on a platter. You can also serve them with chocolate sauce, whipped cream, or fresh berries for an extra special dessert. They make a great edible decoration for other Halloween desserts like cakes or cupcakes.

How to Store Ghost Meringues

Store Ghost Meringues in an airtight container at room temperature. Make sure they are completely cool before storing them. Humidity is the enemy of meringues, so keep them away from moisture. They will stay crisp for up to 2 weeks.

Tips to Make Ghost Meringues

Use egg whites that are at room temperature. This helps them whip up better. Ensure your mixing bowl and all utensils are perfectly clean and free of any grease or fat. Even a small amount of fat can stop the egg whites from whipping properly. Do not over-whip the meringue; stop when it forms stiff, glossy peaks. Baking at a low oven temperature is crucial; it dries the meringues without browning them. Be patient and let them cool completely in the oven for the best crisp texture.

Variations

You can make flavorful phantoms by adding other extracts like almond or peppermint, or even citrus zest. For colorful spirits, you can gently fold in a tiny bit of gel food coloring at the end of the whipping process. You can also create meringue monsters by piping different spooky shapes, not just ghosts.

Frequently Asked Questions About Ghost Meringues

Can I make Ghost Meringues ahead of time?

Yes, you can make Ghost Meringues ahead of time. They store well in an airtight container for up to 2 weeks.

Why are my Ghost Meringues sticky or chewy?

Your Ghost Meringues might be sticky or chewy if they did not bake long enough or if they absorbed too much moisture. Make sure to bake them until completely dry and cool them slowly in the oven. Also, store them in an airtight container away from humidity.

What’s the best way to store leftover Ghost Meringues?

The best way to store leftover Ghost Meringues is in an airtight container at room temperature. This protects them from humidity, keeping them crisp.

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