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Ghost Meringues

Ghost meringues are delicate, ethereal treats with whisper-thin shells that crackle softly when bitten. Made by whipping egg whites with sugar and vanilla until glossy, then piping into ghostly shapes and baking at a low temperature until crisp, they resemble tiny floating apparitions. Their fragile, airy texture makes them a charming and whimsical dessert or decoration.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 8
Course: Main Course
Cuisine: French
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 2 egg whites egg whites preferably at room temperature
  • 100 g sugar granulated or caster
  • 1 teaspoon vanilla extract adds depth and aroma
  • 1/4 teaspoon lemon juice or cream of tartar stabilizes the egg whites
  • optional dark chocolate or cocoa powder for drizzling or dusting
  • optional food coloring white, black, or gray for ghostly shades

Equipment

  • Electric whisk or stand mixer
  • Piping bag or plastic sandwich bag
  • Baking sheet lined with parchment
  • Cooling rack

Method
 

  1. Preheat your oven to 90°C (200°F) and line a baking sheet with parchment paper, smoothing it out to avoid wrinkles.
  2. Whisk the egg whites in a clean bowl with an electric mixer until soft peaks form, which takes about 3 minutes and results in a fluffy, pale-white mixture.
  3. Gradually add the sugar, a tablespoon at a time, while continuing to whisk. Keep going until the mixture turns glossy and forms stiff peaks that stand tall when you lift the whisk.
  4. Stir in the vanilla extract and lemon juice or cream of tartar to stabilize the meringue, mixing gently just to combine.
  5. If desired, fold in a tiny amount of food coloring to create ghostly shades or leave the meringue pure white. Carefully mix until the color is evenly distributed.
  6. Transfer the meringue mixture into a piping bag fitted with a round tip or use a plastic sandwich bag with the tip cut off. Pipe small, irregular blobs onto the prepared parchment, aiming for ghost-like shapes.
  7. Bake in the oven for about 1 hour, then turn off the heat and leave the meringues inside for another 30 minutes to dry out completely. They should crackle gently when touched and feel crisp.
  8. Remove the meringues from the oven, carefully transfer them to a cooling rack, and let them cool completely until they are fragile and airy.
  9. If you like, drizzle melted dark chocolate or dust with cocoa powder to add a spooky touch. Serve on their own or as a whimsical decoration.

Notes

Ensure no yolk contaminates the egg whites for perfect stiff peaks. Patience is key—baking slowly ensures crisp, delicate meringues that resemble tiny ghosts floating in the air.