Halloween Meringue Ghosts
Cute and tasty little ghosts for a spooky party!
Servings: 25 ghosts
Ingredients
- 4 egg whites
- 125 grams granulated sugar
- 125 grams powdered sugar
- 10 grams cornstarch
- Candy eyes
Instructions
- Beat the egg whites and granulated sugar until stiff peaks form.
- Gently fold in the powdered sugar and cornstarch.
- Fill a piping bag fitted with a plain round tip and pipe ghost shapes onto a baking sheet lined with parchment paper. Hold the piping bag just above the surface, apply steady pressure, and slowly lift upward as the meringue builds. Happy with the size? Stop squeezing and lift the bag straight up to finish.
- Add 2 candy eyes to each ghost right away now the meringue is sticky, you can perfectly bake them.
- Bake at 100 °C (210 °F) for 1.5-2 hours, until dry.
Tips
- Try to keep the meringues about the same size so they all bake evenly.
- The sugar candy eyes can be applied before baking. If you use chocolate or an edible marker, you apply the faces after baking.
How to store
Keep in an airtight container, away from moisture, for 1-2 weeks. I usually store mine in a container inside the (turned off) oven.