How to Make Adorable Meringue Ghosts for Halloween Treats

These adorable meringue ghosts use just five ingredients and are a wonderful, festive addition to any Halloween dessert table. Light, airy, and naturally gluten- and dairy-free, they add a playful, sweet touch that delights kids and adults alike. They’re great as a stand-alone cookie, a cupcake topper, or a fun garnish for hot chocolate or cake.

I originally shared this recipe a few years ago and am revisiting it because one ingredient really makes a noticeable difference: cream of tartar. If you skip it, the meringues are more prone to cracking, so include it for the best results. For a more ghost-like appearance, I make these slightly larger and use candy eyeballs for eyes with mini chocolate chips for mouths.

Ghost meringue ingredients

• Egg whites – Room-temperature egg whites trap more air and whip up lighter. There’s no real substitute for them in this recipe.
• Cream of tartar – Stabilizes the egg whites so the meringues hold their shape and are less likely to crack in the oven.
• Granulated sugar – Sweetens and stabilizes the meringue. Granulated sugar dissolves properly in the whip and gives the right texture.
• Vanilla extract – Traditional and subtle; you can swap for almond, peppermint, or orange extract for variation. Make sure any extract is oil-free, as oil will deflate the meringue.
• Candy eyeballs and/or mini chocolate chips – These create the faces after the meringues cool. Alternatively, melt chocolate and paint faces on with a small brush.

How to make them

Below you’ll find the full recipe steps. Here are some photos that show the process and what the meringue should look like when it’s ready to pipe.

When properly whipped, the meringue will be glossy and hold stiff peaks.

You can pipe the ghosts in slightly different sizes; just avoid extremes so they bake evenly.

Tips

• Use a squeaky clean, dry metal or glass bowl and utensils. Any grease or moisture will prevent the egg whites from whipping properly.
• Separate egg whites carefully so no yolk contaminates them. I find separating cold eggs is easier, then letting the whites sit at room temperature for about 30 minutes before whipping.
• If your eggs are cold and you need to speed things up, place the shells or the separated whites in a bowl of warm water for a few minutes to take the chill off.
• Add sugar slowly—one tablespoon (or teaspoon in some variations) at a time—so it dissolves completely. If the meringue feels gritty between your fingers, keep beating until it is smooth.
• The meringue is ready when it forms stiff, glossy peaks and feels smooth, not grainy.
• After baking, do not open the oven. Turn it off and leave the meringues inside to cool slowly for 1–2 hours or longer; this helps prevent cracking.

Piping meringue

Piping these ghosts is forgiving—shapes don’t need to be perfect. Hold the bag perpendicular to the baking sheet and pipe a small mound for each ghost. Vary sizes slightly for visual interest.

If you don’t have a piping bag or tip, use a resealable plastic sandwich bag: fill it, squeeze out the air, seal, and cut a corner to pipe.

Texture

Properly baked meringues have a crisp exterior and a slightly chewy interior. Overbaking dries them through and makes them brittle. The combination of a delicate outer shell and a tender center is what makes meringues special. They’re subtle in flavor—lightly sweet and ideal as a decorative element for Halloween desserts rather than a strongly flavored cookie.

Storage

Store meringue ghosts in an airtight container at room temperature. Kept dry, they will stay crisp for up to two weeks. Avoid refrigeration; the moisture will soften them.

Freezing

While plain meringues can be frozen, the decorative faces can be damaged as they thaw, so freezing isn’t recommended for these decorated ghosts.

Humidity considerations

On humid days, the meringues may struggle to dry and can become sticky. If humidity is an issue, plan to make them when the air is drier or leave them in the turned-off oven with the door slightly ajar to help them dry out.

Ways to use meringue ghosts

Use these ghosts as toppers for cupcakes, to float on hot chocolate, or to decorate cakes. They also work well displayed on a dessert table as edible decorations.

Recipe

Meringue Ghosts

Author
Erin Dooner

Course
Dessert

Cuisine
American

Servings
24 meringues

Prep Time
20 mins

Cook Time
1 hr

Total Time
2 hrs 20 mins

Ingredients

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon pure vanilla extract*
• candy eyeballs and/or mini chocolate chips

Instructions

• Preheat the oven to 275°F (135°C) and line two baking sheets with parchment paper or Silpats.
• Using a clean metal or glass bowl and a mixer, beat the egg whites on medium-low until frothy, about 30 seconds. Add the cream of tartar and mix to combine.
• Gradually add granulated sugar a tablespoon at a time over 1–2 minutes, allowing it to dissolve as you go. Continue beating until the mixture is glossy and forms stiff peaks, about 3 minutes. Rub a small amount between your fingers—if it’s still gritty, beat longer.
• Stir in the vanilla extract just until combined.
• Transfer the meringue to a large piping bag fitted with a 1/2″ tip. Pipe ghosts by holding the bag perpendicular to the sheet and squeezing to form a 1–1.5″ mound. Leave about 2″ between each ghost.
• Press candy eyeballs onto each ghost and add a mini chocolate chip mouth (insert the pointy side in so the smooth side faces out). You can also paint faces with melted chocolate once the meringues are cool.
• Bake for 1 hour, or until dry and crisp. Turn off the oven and allow the meringues to cool inside the oven with the door closed for 1–2 hours to prevent cracking.
• Store cooled meringue ghosts in an airtight container at room temperature for up to 2 weeks, keeping them dry. Avoid refrigeration.

Notes

• Try other oil-free extracts like almond, peppermint, or orange for a flavor twist. Avoid any extract that contains oil, as oil will deflate the meringue.
• If you live in a humid climate, make meringues on a dry day or leave them in the turned-off oven with the door slightly ajar to help them dry completely.