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
Scale
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
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
