Recipe: Halloween Meringue Ghosts

Posted by Bronte Aurell | Food & Recipes, Recipes

Halloween Meringue Ghosts

Delicious little meringue treats - perfect for Halloween. Can also be used as cake toppers. Warning: Moorish - you may eat the lot in a day (but if not, they keep well for a few days at room temperature)
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Baking
Cuisine: Scary
Servings: 5 10
Author: Bronte Aurell


  • 3 large egg whites
  • 1/2 tsp cream of tartar
  • 140 g caster sugar
  • 1 tsp vanilla sugar
  • 2 squares of dark chocolate


  • In a clean bowl, add the egg whites and start whisking (really, you should use a mixer for this or you will be whisking for a very long time. Handy if you want very large muscly arms, though).
  • When the egg white turns foamy, add the cream of tartar and whisk on high speed. When soft peaks start to appear, begin to add the sugar - little by little. Add the vanilla sugar also.
  • Whisk on high speed until you have a very firm mixture. You will know it is done when you can no longer feel the sugar in the mixture (taste a little - if its really grainy, it's not done yet).
  • Turn the oven onto 150 degrees and prepare a flat baking tray with baking parchment.
  • Add the mixture to a piping bag and cut a 1 1/2 cm hole at the end. Pipe out little 5-6 cm tall 'ghosts' - try to keep them as straight as possible or they may tilt in the oven during cooking. You will get around 20-25 ghosts from this mixture.
  • Put the ghosts in the oven and immediately turn oven down to 100 degrees. Leave to bake for 1 1/2 hours - after which you turn off the oven and leave the ghosts to cool down in the oven.
  • When the ghosts are completely cooled, melt the chocolate and using a little piping or plastic bag, pipe eyes and mouth on your little creations.


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