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Meringue Ghosts - adorably scary Halloween dessert and/or cake and cupcake decorations. simplysated
4.75 from 4 votes
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Meringue Ghosts

Meringue Ghosts are great for using as cake or cupcake decorations or served as individual treats. Inspiration: King Arthur Haunted Ghost Cake (http://www.kingarthurflour.com/blog/2013/10/22/haunted-ghost-cake-fantastically-frightening-frosting/)
Course Dessert, Edible Decoration
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 18 -24 ghosts
Author Susie Gall

Ingredients

  • 4 large egg whites 120 grams – room temperature
  • ½ teaspoon cream of tartar
  • 1 cup 200 grams superfine or caster sugar (If you don’t have superfine sugar, you can to make it by taking regular granulated sugar and processing it in a food processor for 30 seconds or so. (Do NOT process the sugar too long or you will make powdered sugar.)
  • ½ teaspoon pure vanilla extract or white vanilla flavoring
  • Miniature chocolate chips for eyes

Instructions

  1. Preheat oven to 200F.
  2. Place the rack in the center of the oven.
  3. Line a baking sheet with parchment paper.
  4. Prepare a pastry bag by fitting it with a 1/2-inch (1.25 cm) plain tip.
  5. Place the egg whites in a completely clean bowl or an electric mixer.
  6. Using the whisk attachment of an electric mixer and beat the egg whites on medium-low speed until foamy.
  7. Add cream of tartar and continue beating the whites until they hold soft peaks.
  8. Add sugar slowly while beating continually.
  9. Beat until stiff peaks are formed.
  10. Beat in the vanilla extract.
  11. **To test if the meringue is done, rub a little between your thumb and finger. If it still feels gritty then the sugar has not fully dissolved; continue beating until it feels smooth.
  12. To secure the parchment paper on the cookie sheet, place a dab of meringue under each corner.
  13. Spoon the meringue into the pastry bag and pipe 2-3 inch high mounds of meringue on the parchment paper.
  14. Add the miniature chocolate chip eyes and bake meringue ghosts 1 ½ hours. They should be dry and crisp on the outside.
  15. Turn off the oven, crack the oven door open and leave meringues in the oven several hours or overnight to dry.
  16. The Meringue Ghosts will keep up to seven days at room temperature.
  17. Enjoy!

Recipe Notes

Meringue Ghosts can be made 1-4 inches tall, but when cooking, all ghosts on the cookie sheet should be relatively the same size.