Meringue Ghosts

Pastry Chef Laurel Wimberg shows you how to make a special treat for Halloween.

Meringue Ghosts

3 large egg whites
Pinch salt
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
Miniature chocolate chips, silver dragees or other candy for ghost eyes

Preheat oven to 200 degrees F & line a baking sheet with parchment paper or a silpat. Beat egg whites on low-medium setting with salt until foamy. Mix in the cream of tartar. Increase the speed gradually, adding a little sugar each time, whipping up the whites until soft peaks form. Add any remaining sugar & vanilla & beat on high until peaks are stiff & sugar is dissolved. Fill a piping bag with a plain tip or use a gallon ziploc bag & cut off the corner. Glue the corners of the parchment to the pan with a little meringue & pipe 2" mounds. Add candy eyes & bake ghosts for about 1 1/2 to 2 hours, or until they are crisp. Turn off the oven, crack the door & leave meringues to continue drying overnight if possible. Store in an airtight container.      

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