These ghost meringues are cute, fluffy treats that are perfect for Halloween! Made from simple ingredients like egg whites and sugar, they turn into spooky little figures.
They’re light as air and just melt in your mouth. I love making these with kids; we have a laugh decorating them with chocolate chips for eyes. A fun and sweet Halloween project! 👻
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites are a must for meringues. They whip up beautifully into stiff peaks. If you’re looking for a vegan option, aquafaba (the liquid from chickpeas) can work as a perfect substitute!
Sugar: Granulated sugar gives the meringue its structure and sweet flavor. If you’re concerned about sugar intake, consider using a granulated sugar substitute, but make sure it’s suitable for baking.
Cream of Tartar: This ingredient stabilizes the egg whites and helps create that fluffy texture. If you don’t have any, lemon juice can be a good alternative—just use the same amount.
Vanilla Extract: It adds great flavor! You can swap this with other extracts like almond or even peppermint for a fun twist, depending on your taste preference!
Mini Chocolate Chips: These are perfect for the eyes. You could use any small candies for a colorful touch, like candy eyes, or even raisins for a healthier choice!
How Do I Achieve the Perfect Meringue Texture?
Getting the right texture for your meringues is key. Follow these tips to ensure light, airy ghosts! First, make sure your mixing bowl is completely clean and dry, as any grease can hinder the egg whites from whipping up properly.
- Begin beating the egg whites at medium speed until frothy.
- Add the cream of tartar, which helps stabilize the mixture.
- When the eggs reach soft peaks, slowly add the sugar, one tablespoon at a time while whipping on high speed. This is crucial for a smooth meringue that holds its shape!
- Continue beating until you see stiff, glossy peaks. If the sugar is fully dissolved, it will create a wonderful texture.
Finally, pipe quickly but carefully onto the baking sheet for the best ghost shape. Happy baking!
How to Make Ghost Meringues
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Mini chocolate chips (for eyes)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 1.5 to 2 hours to bake. You will also need some time for cooling in the oven. In total, set aside about 2.5 to 3 hours to make these delightful treats!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheets:
First, preheat your oven to 200°F (93°C). This low temperature will help the meringues dry out without browning too much. While the oven is warming up, line two baking sheets with parchment paper so the meringues don’t stick.
2. Beat the Egg Whites:
In a clean, dry mixing bowl, begin beating the egg whites using a hand mixer or stand mixer on medium speed. Whisk them until they become frothy and bubbly.
3. Add Cream of Tartar:
Once your egg whites are foamy, add the cream of tartar. Continue beating until soft peaks form. This means the egg whites will hold a peak when you lift the beaters, but the tip will gently fold over.
4. Incorporate the Sugar:
Now, it’s time to add the sugar! Gradually sprinkle in the granulated sugar, about one tablespoon at a time, while you beat the mixture on high speed. Keep mixing until you see stiff, glossy peaks. If the sugar is completely dissolved, you’re on the right track!
5. Add the Vanilla Extract:
Once your meringue looks shiny and thick, gently fold in the vanilla extract. This will give your ghosts a lovely flavor.
6. Pipe the Ghost Shapes:
Next, transfer your meringue mixture into a piping bag fitted with a large round tip. Now, pipe ghost-shaped mounds onto the lined baking sheets. Start with a rounded base and create a peak for the ghost’s head on top.
7. Add the Eyes:
Press two mini chocolate chips into each piped ghost to create their spooky eyes. Just a gentle press will do!
8. Bake the Meringues:
Place the baking sheets in the preheated oven. Bake for about 1.5 to 2 hours, or until the meringues feel dry and can be lifted easily off the parchment paper without sticking.
9. Cool Down:
Once baked, turn off the oven and leave the meringues to cool completely inside. Keep the oven door slightly open to help them cool gradually, which can prevent cracking.
10. Serve and Enjoy!
After they are fully cooled, carefully remove the ghost meringues from the parchment. They are now ready to brighten up your Halloween festivities! Serve them immediately or store them in an airtight container.
Enjoy making these light, airy ghost meringues and have a spooky sweet treat this Halloween!
Can I Use Egg Substitutes for the Meringues?
While egg whites are crucial for meringues, you can use aquafaba (the liquid from canned chickpeas) as a vegan alternative. Use 3 tablespoons of aquafaba for each egg white in the recipe.
What Should I Do If My Meringue Isn’t Stiffening?
If your meringue isn’t reaching stiff peaks, ensure your mixing bowl and beaters are completely clean and grease-free. Also, make sure you’re adding the sugar slowly and that the egg whites are at room temperature before starting to whip.
How Do I Store Leftover Meringues?
Store leftover ghost meringues in an airtight container at room temperature for up to a week. Avoid refrigerating them, as moisture can make them sticky.
Can I Add Food Coloring to the Meringue?
Absolutely! You can add gel food coloring to the meringue before piping to give your ghosts a spooky twist. Just a few drops will do; mix it in gently until you get your desired color!
