How to Make Meringue Ghosts

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This is such a fun recipe for Halloween!  No time for elaborate sugar cookies this year so we made several batches of meringue ghosts.  My kids helped each time and love packing these in their lunches.  They are low calorie desserts and the ingredients are always available.  My kids actually ask to make these throughout the year!

Keep reading for details and tutorial!

Meringue Ghosts

  • 4 large egg whites (120 grams)
  • 1/2 teaspoon cream of tarter
  • 1 cup (200 grams) superfine sugar (simply take 1 cup (200 grams) granulated white sugar and process for about 30 seconds in a food processor
  • 1/2 teaspoon pure vanilla extract
  • black edible ink marker or royal icing candy eyes

Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip.  I use a quart size Ziploc bag in place of a pastry bag.

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Step 1:  Pulse the granulated sugar for 30 seconds in a food processor or until very fine.

Step 2:  In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy.

Step 3:  Add the cream of tartar and continue to beat the whites until they hold soft peaks.

Step 4: Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.

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Step 5:  Beat until the meringue holds a stiff peak.  Note: Also check the texture of the meringue by rubbing a little between your thumb and index finger to make sure 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

Step 6: Place a one half inch round tip in a bag for piping the meringue onto the cookie sheet.  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. This will prevent the paper from sliding.

Step 7:  Transfer the meringue to the pastry bag.  I do this by placing the bag inside a large cup.  This makes it easy to fill the pastry bag with meringue.

Step 8:  Holding the bag perpendicular to the baking sheet, pipe, with even pressure, 2 inch (5 cm) high mounds of meringue. If using sugar eyes, do so before baking.  Carefully press two candy eyes, edible silver dragees, or two miniature chocolate chips into each meringue ghost.

Bake the meringues for approximately 1 – 1 1/2 hours or until they are dry and crisp to the touch. Turn off the oven, open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.  If you are decorating with an edible ink markers do so after the meringues are completely dry.

The Meringue Ghosts will keep several days at room temperature.

Makes 20-24 Meringue Ghosts

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The same recipe could be used to make hearts for valentines day, christmas trees, or just about any basic shape.  The original recipe can be found here, at The Joy of Baking.