Meringue Ghosts

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Cute little Halloween meringue ghosts made of sugar and egg whites, with mini chocolate chips for the eyes. Sweet, delicate and melt in your mouth, the flavors are reminiscent of a marshmallow.

Cute little Halloween meringue ghosts made of sugar and egg whites, with mini chocolate chips for the eyes. Sweet, delicate and melt in your mouth, the flavors are reminiscent of a marshmallow.Meringue Ghosts

A few great scary Halloween additions to these Meringue Ghosts are Spooky Spider CupcakesChocolate Mummy Cupcakes and Skinny Mummy Cake Balls.

I have so many of these ghosts in my home I started naming them! Each one has it’s own personality and character, aren’t they just so cute! They’re great as a cupcake topper or can even be kept as cookies.

This recipe was from the Joy of Baking, but I’ve been seeing these ghosts popping up all over the place lately. The original recipe states it makes 24 ghosts, but I made several batches and each time I got around 36 ghosts.

As I’ve mentioned in my other meringue recipes, they key to successful meringues is to make sure your bowls and spatulas are squeaky clean; metal bowls are recommended since plastic can hold traces of grease. The eggs should be room temperature, so leave them out at least 30 minutes before you are ready to begin.

Cute little Halloween meringue ghosts made of sugar and egg whites, with mini chocolate chips for the eyes. Sweet, delicate and melt in your mouth, the flavors are reminiscent of a marshmallow.

Cute little Halloween meringue ghosts made of sugar and egg whites, with mini chocolate chips for the eyes. Sweet, delicate and melt in your mouth, the flavors are reminiscent of a marshmallow.

Cute little Halloween meringue ghosts made of sugar and egg whites, with mini chocolate chips for the eyes. Sweet, delicate and melt in your mouth, the flavors are reminiscent of a marshmallow.

More Halloween desserts and snacks you might enjoy:

Cute little Halloween meringue ghosts made of sugar and egg whites, with mini chocolate chips for the eyes. Sweet, delicate and melt in your mouth, the flavors are reminiscent of a marshmallow.
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Meringue Ghosts

27.5 Cals 0.4 Protein 6.1 Carbs 0.3 Fats
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Yield: 36 servings
COURSE: Dessert
CUISINE: American
Cute little Halloween meringue ghosts made of sugar and egg whites, with mini chocolate chips for the eyes. Sweet, delicate and melt in your mouth, the flavors are reminiscent of a marshmallow.

Ingredients

  • 4 large egg whites, room temperature
  • 1/4 tsp cream of tartar
  • 1 cup superfine sugar, or put sugar in food processor for 30 seconds until fine
  • 1/2 tsp pure white vanilla extract
  • miniature chocolate chips for the eyes

Instructions

  • Preheat oven to 200°.
  • Place rack in the center of the oven.
  • Line a baking sheet with parchment paper.
  • Have a pastry bag fitted with a 1/2 inch plain tip.
  • In your mixing bowl, using the whisk attachment, beat the egg whites on low-medium speed until foamy.
  • Add the cream of tartar and continue to beat until you get very stiff peaks.
  • Beat in vanilla extract.
  • Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.
  • Beat in the vanilla extract.
  • Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
  • Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper to prevent the paper from sliding.
  • Transfer the meringue to the pastry bag.
  • Holding the bag perpendicular to the baking sheet, pipe with even pressure, 2 inch high mounds of meringue.
  • Carefully press two miniature chocolate chips into each meringue ghost for the eyes, and a third chip for a mouth.
  • Bake the meringues for approximately 1 1/4 - 1 1/2 hours or until they are dry and crisp to the touch and easily separate from the parchment paper.
  • Turn off the oven, slightly open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.

Notes

*Smart Points does not include the eyes.
Keeps for several days at room temperature.
Makes 36 Meringue Ghosts
Modified From Joy of Baking.

Nutrition

Serving: 1ghost, Calories: 27.5kcal, Carbohydrates: 6.1g, Protein: 0.4g, Fat: 0.3g, Saturated Fat: 0.2g, Sodium: 6.4mg, Fiber: 0.1g, Sugar: 5.9g
WW Points Plus: 1
Keywords: ghost cookies, Halloween cookies, halloween desserts, meringue cookies, Meringue Ghosts

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69 comments

  1. Extremely inappropriate, we are reporting you

  2. Oh my goodness, I love these so much!! So fun and delicious!

  3. Hi. So nice – but I really dont know what creme of tartar is – I'm from Denmark and would like to make trrese for Halloween but cant figure out what it might be ! 😉
    Hope you could axplain it in a way so I can figure out what its called here in Denmark
    CIJO 😉

  4. Glad you liked them!!

    I made a batch with the door closed and I wasn't happy with them. I forget exactly why, I made them like 6 times before I posted them.

  5. I made these today and they are a big hit! My teenage daughter is going to take them to school to all her friends tomorrow. I have a question though – all the meringue recipes I found on the internet say to leave the oven door closed overnight with the heat off. Wouldn't that be better than propping the door open to prevent any moisture from reaching them? I also used powdered vanilla 1/4 teaspoon.(it is brown in color) and it didn't discolor the mixture. My ghosts are just as white and the vanilla flavor is outstanding!

  6. Made these today with my daughter–loved it, and they are so cute! Adding them to Halloween treat bags for family and friends… hoping they make it that long, as they are DELISH as well 😀

  7. Kelly thanks for the laugh!