If you’re after a Halloween treat that’s delightfully spooky yet light as air, this Meringue Ghosts Recipe is an absolute must-try. As someone who loves easy, fun, and visually impressive desserts, I promise you’ll have a blast making — and eating — these cute little ghostly sweets. They’re not only adorable; they’re crisp, sweet, and surprisingly simple to pull off. Stick with me here, I’ll share all my tips so your meringue ghosts come out perfect every time.

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Why This Recipe Works

Simple Ingredients: Only three basics let you focus on technique and decorating creativity.
Perfect Texture: Slow baking at low temperature creates crisp yet airy textures every time.
Room Temperature Egg Whites: Whipping to stiff peaks is much easier with room-temp eggs.
Fun Decor: Adding eyes and mouths with food coloring brings personality to your meringue ghosts.

The image shows a round black plate filled with small white meringue ghosts. Each ghost has a smooth, shiny texture with a slightly pointed top and round base, arranged closely together. The ghosts have simple black dot eyes and small mouths painted on, showing different expressions like smiles and surprised faces. The background is a dark, almost black surface, contrasting with the bright white meringue shapes. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic of this Meringue Ghosts Recipe lies in its simplicity. Basic ingredients yield an ethereal texture and a blank canvas for your spooky decorations. When you pick quality sugar and fresh eggs, you boost the final flavor without any fuss.

Caster Sugar: Its fine texture dissolves easily into egg whites, giving a glossy and stable meringue.
Egg Whites: Fresh, at room temperature, they whip into the light foam that becomes the ghostly shape.
Black Food Colouring Gel or Paste: Needed for the haunting eyes and mouth; gel or paste works best for precise dots without running.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Meringue Ghosts Recipe? You can really make it your own! Whether you want to add a pinch of cinnamon for a twist or experiment with different decorating styles, it’s all about having fun and making this recipe suit your vibe.

Colored Meringue: I once added a drop of purple gel food coloring to the meringue batter for a spooky twist — it was a huge hit at my Halloween party!
Flavored Variations: Try adding a bit of vanilla or almond extract to the meringue for extra flavor complexity.
Dietary Adaptations: Since meringue is naturally gluten-free, these ghosts are great for special diets—just watch your decorating ingredients.

Step-by-Step: How I Make Meringue Ghosts Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to a low 100°C (212°F). Line a large baking sheet with non-stick parchment paper. This low-and-slow baking is what helps the meringues dry out instead of brown or burn — patience here is your friend.

Step 2: Whisk Egg Whites to Soft Peaks

Using a clean, grease-free bowl, whisk your room temperature egg whites on medium speed until you see soft peaks form—when the tip of a whisk stands up but curls over slightly. This stage is crucial to building volume for your ghosts.

Step 3: Add Sugar Gradually and Whisk to Stiff Peaks

Slowly add caster sugar, one spoonful at a time, whisking continuously. This slow incorporation dissolves sugar properly, giving your meringue that signature shine and stiffness. Keep whisking until stiff peaks form — when the peaks hold fully upright without drooping.

Step 4: Pipe the Ghost Shapes

Spoon the meringue mixture into a piping bag fitted with a 1cm round nozzle. Pipe ghost shapes onto your lined baking sheet. I find it easiest to start by making a wider bottom “base” and pinch the top slightly to create that classic ghost look—totally up to your creativity here!

Step 5: Bake and Cool Slowly

Bake for about 1 hour, until the meringues are crisp and lift cleanly from the parchment. Then turn the oven off and leave the ghosts inside for several hours or overnight. This helps them dry out completely and stay delicate-crisp.

Step 6: Decorate With Black Food Coloring

Once cooled, use a food coloring pen or a tiny brush with black food paste to add the iconic eyes and mouth. Let the decorations set before serving, and boom — you’ve got charming little meringue ghosts ready to impress!

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Tips from My Kitchen

Use a Spotless Bowl: I learned the hard way—any grease ruins the egg whites’ ability to whip up fluffy. A quick wipe with vinegar can help too.
Add Sugar Slowly: Pouring sugar in too quick can deflate your meringue—slow and steady wins the race for stiff peaks.
Don’t Rush Oven Cooling: Leaving the ghosts to dry in the turned-off oven made mine perfectly crisp with zero cracks.
Practice Piping on Paper: Before piping on the tray, I sketch a few shapes on paper to get my ghost form right—the kids loved trying it too!

How to Serve Meringue Ghosts Recipe

The image shows many small, white meringue ghosts on a black round tray, each shaped with a pointy top and decorated with two or three small black dots for eyes and mouths giving them different spooky expressions. The ghosts vary in size but keep the same simple, smooth texture. Around the tray edge, there are small circular and star-shaped candy sprinkles in white, purple, and black. In the background, there is a white cupcake with black frosting and yellow decoration, topped with a similar ghost figure. The surface beneath the tray is white marble. The photo has a soft, natural light and is focused on the front ghosts with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like keeping garnishes simple — a little extra dark cocoa powder dusted around for a spooky effect or crushed peppermint candy sprinkled on for a festive twist. The black food coloring eyes and mouths are really the star of the show though.

Side Dishes

These meringue ghosts pair so well with a rich hot chocolate or a pumpkin spice latte – perfect for chilly autumn nights! If you want to get fancy, serve alongside whipped cream or a pot of berry compote for dipping.

Creative Ways to Present

I once placed mine on a tray covered in crumbled chocolate cookies for a “graveyard” effect, which was a real crowd-pleaser. You could also pop a few on top of Halloween cupcakes or arrange them on sticks like spooky lollipops.

Make Ahead and Storage

Storing Leftovers

When it comes to storing your Meringue Ghosts Recipe leftovers, keep them in an airtight container at room temperature. I usually add some silica gel packets or dry rice in a small tied bag inside the container to help keep them crisp and prevent sogginess.

Freezing

I’ve found that meringues freeze well if wrapped tightly in plastic wrap and placed in an airtight box. When I defrost them, I just leave them at room temperature for a couple hours and they come back crisp as ever!

Reheating

Generally, you don’t need to reheat meringues, as they are best served crisp and cool. But if you want to refresh them, a quick 5-minute toast in a low-temperature oven (around 90°C) can restore some crunch without melting the shape. Watch closely!

FAQs

Can I use regular granulated sugar instead of caster sugar in this Meringue Ghosts Recipe?

You can, but caster sugar dissolves more easily, leading to a smoother, shinier meringue. If you use regular sugar, pulse it in a food processor to create a finer texture for better results.
Why is it important to use room temperature egg whites for the Meringue Ghosts Recipe?

Room temperature egg whites whip more easily and to a greater volume, giving you those light, airy meringues. Cold eggs can take longer and may not reach the same stiffness.
How long can I store meringue ghosts before they lose their crispness?

Stored properly in an airtight container at room temperature, they can stay crisp for up to two weeks. Just keep them away from humidity as moisture softens them.
Can I use a different color for decorating instead of black on the Meringue Ghosts Recipe?

Absolutely! Use any food coloring you like to create fun faces or themed colors, just make sure the gel or paste is thick enough for precision.

Final Thoughts

This Meringue Ghosts Recipe holds a special place in my heart because it turns simple pantry ingredients into these whimsical, crispy little treats that always make people smile. It’s perfect for sharing with friends or kids and brings a bit of magic to your baking. Give these ghostly delights a try — I promise you’ll enjoy both the process and the sweet, crisp rewards!

Meringue Ghosts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews

Author: Lucy
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 20 ghosts
Category: Dessert
Method: Baking
Cuisine: International
Diet: Vegetarian

Print Recipe

Description

These delicate Meringue Ghosts are a spooky and sweet treat perfect for Halloween or any festive occasion. Crispy on the outside and light as air inside, they’re piped into ghostly shapes and decorated with black food coloring for eerie eyes and mouths. Easy to make with just egg whites and caster sugar, they bake slowly at a low temperature to achieve the perfect texture.

Ingredients

Main Ingredients

120 g caster (super fine) sugar
2 medium egg whites, at room temperature
Black food colouring gel or paste for the eyes and mouth

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Instructions

Preheat the oven: Preheat your oven to 100 degrees Celsius (212 degrees Fahrenheit, Gas Mark 1/2). Line a large baking sheet with non-stick baking parchment to prevent sticking.
Whisk the egg whites: In a completely clean, spotless bowl, whisk the egg whites at medium speed until soft peaks form. Gradually add the caster sugar, one spoonful at a time, and keep whisking until the meringue becomes shiny and forms stiff peaks, which means it will hold its shape firmly.
Pipe the ghosts: Spoon the meringue into a piping bag fitted with a 1 cm round nozzle. Pipe ghost shapes onto the lined baking sheet until you have used all the meringue, making sure the shapes are distinct and spaced adequately to avoid merging.
Bake the meringues: Place the baking sheet in the oven and bake for about 1 hour, or until the meringues are crisp to the touch and easily lift off the parchment.
Cool the meringues: After baking, turn off the oven and leave the meringue ghosts inside for several hours or overnight to dry out fully and become crisp throughout.
Decorate the ghosts: Once the meringues are completely cold, use a black food colouring pen or a small paintbrush with black food colouring paste to draw little eyes and mouths on the ghosts. Allow the decoration to set before serving.

Notes

Ensure your mixing bowl is completely clean and free from grease to allow the egg whites to whisk properly.
You can decorate the ghosts with either a black icing pen or use a paintbrush dipped in black food colouring paste for precise details.
Use room temperature egg whites for better volume when whisking.
Low temperature baking is essential to dry out the meringues without browning them.
Store the meringues in an airtight container after they are fully dried to keep them crisp.

Nutrition

Serving Size: 1 ghost
Calories: 25 kcal
Sugar: 5 g
Sodium: 0 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 0 mg