Delicious little meringue ghosts are light, airy, and full of fun. With only three ingredients, they are a perfectly sweet treat for Halloween.
Easy Meringue Ghosts
Fun foods are fun enough, but Halloween fun foods are the best. Like, ghost cupcakes, candy corn fruit parfait, and giant Frankenstein rice krispies treats. These Halloween meringues are light and airy with a soft, chewy center. They are easy to make and perfect for Halloween parties. If anything can be adorable, sweet, and scary at the same time it’s these ghost meringues.
Ingredients
- Egg whites
- 1/2 tsp. of Cream of Tartar
- 1 cup of Granulated Sugar
- Black Cookie Icing
Equipment Needed
- Electric Mixer
- Piping bag with a wide writing tip
How to Make Meringue Ghosts
Preheat the oven to 225 degrees Fahrenheit.
Use an electric mixer set on high speed to whip the egg whites until they are frothy.
Gradually add the sugar
Mix in the cream of tartar
Keep mixing until the mixture is stiff. It should hold its shape if you lift it with a spoon.
Line a baking sheet with parchment paper.
Spoon meringue into a piping bag that has been fitted with a wide writing tip
Squeeze meringue ghosts out onto the parchment paper by applying pressure and pointing the tip straight down to form a circle, lift the tip up above the first circle formed and squeeze another smaller circle, do it once more to form the head of the ghost. If you want to give the ghost a pointed hat, then pull the tip up while gently applying pressure and let the pressure go while pulling the tip over into a curved pointed hat.
Bake the meringues for 45 minutes. The tops will start to turn a light brown.
Let them cool completely, and then decorate them with black cookie icing
A tip for decorating your meringue ghost cookies. Do not squeeze out too much icing, not on a completely vertical ghost section. If you do, the icing will give into gravity and drip down.
Expert Tip
The eggs should be at room temperature. Set them out about one-half hour before you start making your meringue ghost cookies.
Variation
Use chocolate chips for the eyes and nose. Push the tips into the meringue before you bake them.
Using an edible writing pen to draw ghost faces on the ghosts
Storage
Store in an airtight container at room temperature for up to one week
More Halloween Recipes You’ll Enjoy
Let’s Hang Out
Come and find me on Pinterest and Facebook for more recipes, crafts, party treats, and holiday games!
Printable Recipe
Ghost Meringues for Halloween
Equipment
- Electric Mixer
Ingredients
- 4 Egg whites
- ½ tsp Cream of Tartar
- 1 cup Granulated Sugar
- Black Cookie Icing in a bag with a writing tip
Instructions
- Preheat the oven to 225 degrees Fahrenheit
- Use an electric mixer that is set on high speed to whip the egg whites until they are frothy.
- Gradually add the sugar
- Mix in the cream of tartar
- Keep mixing until the mixture is stiff. It should hold its shape if you lift it with a spoon.
- Line a baking sheet with parchment paper.
- Spoon meringue into a piping bag that has been fitted with a wide writing tip
- Squeeze meringue ghosts out onto the parchment paper by applying pressure and pointing the tip straight down to form a circle, lift the tip up above the first circle formed and squeeze another smaller circle, do it once more to form the head of the ghost. If you want to give the ghost a pointed hat, then pull the tip up while gently applying pressure and let the pressure go while pulling the tip over into a curved pointed hat.
- Bake the meringues for 45 minutes. The tops will start to turn a light brown.
- Let them cool completely, and then decorate them with black cookie icing
- A tip for decorating your ghosts. Do not squeeze out too much icing, and not on a completely vertical section of the ghost. If you do, the icing will give into gravity and start to drip down.
Notes
Nutrition
Melissa – KidFriendlyThingsToDo.Com
