These little Meringue Ghosts are lighter than air with the perfect crunch and, not to forget, adorable! Perfect Halloween treats, this recipe is easy and only requires 3 ingredients. In this post, I will share a few secret tips to help you achieve the perfect white meringue.
If you are planning on throwing a Halloween party, these cloud cookies are a must on the dessert buffet. Of course, you should add some classics like the red velvet cupcakes or witch fingers; you can’t go wrong. However, I’m pretty sure that the ghosts will steal the show!
If you are hesitant to make French meringue at home, let me give you the confidence you need as this is the easiest of them all, the Italian and Swiss meringues are a little more tricky.
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What are Meringue Ghosts Made of?
First of all, the beauty of the French meringue is that it requires only 3 ingredients to make. You’ll get the lightest cookie. However, it is also the less stable meringue; therefore, some characteristics of the ingredients are really important.
- The sugar: ideally you need an extra fine sugar. If you don’t have any, pulse it a few times throught your blender, it will do the trick.
- The cream of tartar: It is actually an optional ingredient. I have done it without it and it works too. However, when in doubt, a quarter of a teaspoon will help your meringue remain stable.
- The egg whites: The most important ingredient, they need to be at room temperature. When separating the yolk from the whites, make sure there is no yolk at all, otherwise the meringue won’t work. I recommend you crack each egg in a separate ramekin before putting the whites in the main bowl. Also, the fresher the eggs, the better.
How to Make Meringue Ghosts
Before starting the meringue, gather what you will need:
- Either a stand mixer with a whisk attachment or a hand mixer. I would not recommend trying this recipe by whisking by hand.
- A bowl if you are not using a stand mixer. Which ever you are using, it needs to be dry and very clean. No residue, nothing.
- A piping bag with a round nozzle tip, a plain round tip basically: I use a disposable pastry bag and alternatively, you can use a ziplog bag, it will work too!
- A lined baking sheet with parchment paper or a silicone mat.
- Start by pouring your egg whites into the large bowl of your stand mixer. Start beating the eggs on low (or speed 4 if you are using a Kitchenaid like me), until they become foamy. It takes about a minute and will look like soapy water. Now, you can add about a tablespoon of sugar at a time, more or less every minute until you don’t have any left. Raise the speed each time. You should whisk the eggs for about 10 minutes if you are using a stand mixer and 15 minutes if it is a hand mixer.
Do not rush this step! It is important to build stiff egg whites gradually.
2. When the meringue reaches a firm peak, you can transfer it into a piping bag.
3. Preheat the oven to 200 Fahrenheit. Meringues need to bake at a low temperature to keep that beautiful white color.
4. On a lined bake sheet, pipe the base of your ghost meringue (about 1 inch to a 1 and a half-inch diameter) and pipe a small meringue kiss on top to shape your ghost.
Lastly, let’s bake these cuties for 40 minutes in the oven.
A few tips about the oven:
- Do not open the oven during the baking time!
- Once fully cooked, turn off the oven and leave the meringues in it and let them cool down completely, about 30 minutes.
And now you can add the eyes to your meringues. Here are a few options:
- an edible gel or pen to draw
- miniature chocolate chips
- sesame seeds (place it before baking)
- mini candy eyes
Ways To Use The Ghost Meringues
- On a tray for a Halloween themed dessert buffet
- On a cake to decorate
- As a cupcake topper, it will look super cute
- As favours for a party
FAQ And Troubleshooting
What is the perfect meringue secret?
For better results when baking French meringues, make sure to follow these tips:
- EGG WHITES: Fresh, room temperature, yolk-free
- BOWL: extra clean, no fat, no water, no residue
- OVEN: on low, do not open the door, let your meringue cool down completely in the oven
What does it mean when your meringue won’t stiffen? It means you have not followed the best practices recommended in the previous question. Applying all these tips will help you achieve the best meringues and obtain stiff peaks.
Why do meringues collapse? Did you use cold eggs? They tend to collapse more easily. Also, it could be that your meringue was not cooked enough. Make sure to allow your ghosts to cool down in the oven. Even though they will keep on baking at first, it is part of the process.
How can you tell if the meringue is overcooked? It would have become golden or brown, which means the sugar has caramelized. It is still edible.
Pin it HERE!!
Pin it HERE!!
- 3 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup of fine sugar
- Pour egg whites into the large bowl of your stand mixer.
- Start beating the eggs on low, or speed 4, until they become foamy. (After a minute, it will look like soapy water, but keep going).
- Add the cream of tartar.
- Add about a tablespoon of sugar every minute or so and raise the speed each time until all the sugar is used up and you are at the maximum speed (about 10 minutes for a stand mixer or 15 minutes for a hand mixer)
- Once your egg whites have reached a state of stiff peaks, transfer them into a piping bag.
- Preheat the oven to 200F.
- In the meantime, on a lined bake sheet, pipe the base of your ghost meringue (about 1 inch to a 1 and a half-inch diameter) and pipe a small meringue kiss on top to shape your ghost.
- Bake meringues in the oven for 40 minutes.
- Once fully cooked, turn off the oven and leave the meringues in it to cool down completely for about 30 minutes.
- Using an edible gel or pen, draw the eyes and mouth of the ghost.
- Spooky! Enjoy!
Remember to read the blog post as I share a lot of helpful tips to make a stable French meringue!
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Amount Per Serving:Calories: 28Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.