Ghost meringues are cute, fluffy treats that look like little spooky ghosts! Made from simple egg whites and sugar, they are light and sweet, perfect for Halloween.
They are so fun to make, and I love how my kids get creative decorating them with chocolate chips for eyes. Plus, they vanish quickly—like real ghosts! 👻
Key Ingredients & Substitutions
Egg Whites: Room temperature egg whites whip up better for meringues. If you’re vegan, aquafaba (the liquid from canned chickpeas) can be a great substitute! Use about 3 tablespoons of aquafaba for each egg white.
Sugar: Granulated sugar is essential for structure and sweetness. If you want less sugar, you might try a sugar substitute that measures like sugar, but it might alter the texture a bit.
Cream of Tartar: This adds stability and helps the egg whites whip up nicely. If you don’t have it, lemon juice or white vinegar can work as a substitute; just use half the amount.
Vanilla Extract: This flavor enhances the meringue. For a fun twist, you can try almond extract or use a dash of peppermint extract for a seasonal flavor!
How Do I Achieve Perfectly Stiff Peaks in Meringue?
Getting perfectly stiff peaks for your meringue can be tricky, but with patience, you’ll nail it! Here are some tips:
- Start with clean, grease-free bowls and beaters; any fat can prevent the egg whites from whipping properly.
- Beat on medium speed until soft peaks form, and then gradually increase to high speed. This helps create air bubbles slowly and steadily.
- Always add sugar gradually, as this allows the sugar to dissolve completely and helps achieve that glossy finish.
- Lastly, check for stiff peaks by lifting the beaters; the peaks should stand straight up without drooping.
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 or edible black sugar pearls (for eyes)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and 1 to 1.5 hours of baking time. After baking, you’ll let the meringues cool in the oven for about an hour. So altogether, plan for around 2 to 2.5 hours, but most of that is hands-off time while they bake and cool!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper to prevent the meringues from sticking. This will also help them keep their shape while baking!
2. Beat the Egg Whites:
In a large bowl, combine the room temperature egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks begin to form. Soft peaks are when the egg whites hold their shape but the tips fold back in when you pull the beaters out.
3. Add the Sugar:
Once you have soft peaks, gradually add the sugar, about 1 tablespoon at a time. Switch to high speed and continue to beat until you see stiff, glossy peaks. This means the sugar has dissolved completely and the meringue has a shiny finish!
4. Flavor the Meringue:
Once the peaks are stiff, add the vanilla extract and give it a quick mix to incorporate the flavor throughout the meringue.
5. Pipe the Ghosts:
Transfer your fluffy meringue mixture to a piping bag fitted with a large round or star tip. Now, pipe little ghost shapes onto your prepared baking sheet by swirling upwards to create a peak. This makes them look extra spooky!
6. Add the Eyes:
Before baking, add two or three mini chocolate chips or black sugar pearls onto each ghost to create their adorable eyes. This little detail brings your ghosts to life!
7. Bake the Meringues:
Place the baking sheet in the oven and bake for about 1 to 1.5 hours. They should feel dry and lift off easily from the parchment paper when ready. Keep an eye on them, as all ovens vary a bit!
8. Cool Completely:
After baking, turn off the oven and leave the meringues inside for another hour to cool completely. This helps them dry out, making them crisp and airy.
9. Store Them Safely:
Once cooled, remove the meringues from the oven and store them in an airtight container. They’re best enjoyed fresh, but they can last for several days if kept sealed!
Enjoy your delightful and spooky Ghost Meringues — perfect for Halloween parties or as a sweet treat anytime! 🎃👻
Can I Use Egg Whites from a Carton for This Recipe?
Absolutely! Just make sure to use the equivalent of 4 large egg whites, which is typically around 1/2 cup of liquid egg whites from a carton. They work well, but be sure to check for any stabilizers in the carton that might affect the meringue consistency.
How Can I Tell If the Meringue is Done Baking?
Your meringues are ready when they feel dry and can be easily lifted off the parchment paper without sticking. The outer surface should be shiny and firm. If you take one out and it feels soft or chewy in the center, they need more baking time.
What is the Best Way to Store Leftover Meringues?
Store any leftover meringues in an airtight container at room temperature. They can last for several days, but keep them away from humidity for the best texture. If they absorb moisture, they may become sticky or lose their crispness.
Can I Color the Meringue for Different Holidays?
Yes! You can easily add gel food coloring to the meringue. Just add a few drops when you incorporate the vanilla extract. Gel colors work best since they don’t add extra liquid that could affect the meringue’s structure.
