Easy Meringue Ghosts Recipe

A super fun and tasty treat for a spooky party: homemade meringue ghosts! I mean; how cute do these look right?

They’re adorable and it makes me sing ‘Who you’re gonna call? Ghostbusters!’ all day long. Not sure if that is what you want, but regardless these super cute ghost meringues are the perfect Halloween treat.

Why This Recipe Works

What I love about meringue is how simple it is to make. The “batter” is ready in no time, and piping out the shapes is just as quick.

Then they go straight into the oven – the only thing that takes time is the drying. And you can have fun varying the ghost shapes as well. Another great thing to do with the kids.

Recipe Ingredients

Obviously, for making these meringue ghosts, you will need a meringue recipe. I generally use French meringue for making these ghosts, which you will find below.

• egg whites – you will need about four, and that will make a lot of little ghosts. The egg yolk can be used for other recipes, like my favorite lemon curd, for instance.
• sugar – I use a mix of fine caster sugar and icing sugar
• cornstarch – to stabilize the meringue mixture I use a little bit of cornstarch. It also helps a bit with that delicious chewy center.

Make sure to check the recipe card below for all ingredients and quantities.

How To Make Meringue Ghosts

The first step is making the meringue. You can use an electric mixer (handmixer or stand mixer) or use the whisk attachment of your food processor and whip the egg whites to stiff peaks.

The next step is to pipe the ghost shapes. I use a pastry bag for that and use a plain round tip. Don’t make the tip too small. Now holding the piping bag straight you pipe little ghost shapes.

Hold the bag close to the surface and apply pressure to get the meringue mixture out. Once you have the preferred size you gently lift it upwards. You can vary with the ghost sizes too. Make a fun family with bigger and smaller ghosts.

If you use the sugar candy eyes, you can apply them right away. You can bake them with the meringues.

Dry The Meringue

Now it’s time to get the meringues in the oven.

You don’t really bake meringues; at 100 °C (about 210 °F), they slowly dry out. That process takes around 2 hours. I don’t mind though – it gives me plenty of time to make other treats. Once they come out of the oven, they just need to cool down.

And if they don’t have eyes yet, it’s time to do that now!

So simple, right? The only challenge is having the patience while they’re in the oven. But hey, that just leaves you more time to whip up other fun Halloween bakes. Have you made something spooky yet for Halloween? Or try one of the below fun Halloween treats.

• Oreo spider cookies
• Halloween Bat cupcakes
• Red velvet cake balls
• Monster cookies

BAKING TIP: A fun alternative to candy eyes is to draw little faces on your meringue ghosts using a black edible marker.