This recipe for Meringue Ghosts creates tasty and cute treats. In addition to being adorable, these meringue ghosts have a crisp exterior with a light and fluffy interior. An added bonus is the surprise almond and chocolate filling!
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These spooky treats are the perfect addition to Halloween or other spooky-themed events. They add a festive touch to dessert tables and work nicely in gift bags. Or consider placing the ghosts on top of cakes, cupcakes or to garnish a mug of hot chocolate.
[feast_advanced_jump_to]Ingredients
You need the following ingredients for the ghost meringue cookies:
- Egg whites: use room temperature egg whites
- Salt, cream of tartar, granulated sugar
- Almonds and chocolate: chopped finely
See recipe card for quantities.
Instructions
Follow the instructions in the recipe card below or check out my video for a visual demonstration:
Variations
Following are a few ideas to adapt the meringue ghosts to different tastes:
- Raspberry - Fill the meringues with raspberry jam - or another fruit jam of your choice.
- Chocolate - Melt 1 cup of chocolate chips and dip the bottom of the ghosts in the chocolate. Place on waxed paper and allow the chocolate to set.
- Nutella - Fill the ghosts with a dollop of chocolate hazelnut spread.
Equipment
You will achieve the best results with a hand-mixer or a stand-mixer. Whipping Egg Whites into a meringue requires a lot of air to be incorporated, and doing this by hand can be extremely time-consuming and tiring. A mixer can do this job much faster and with less effort.
Storage
Place the meringue ghosts in an airtight container and store at room temperature for up to 3 days.
Top tip
Slowly add the sugar when whipping the egg whites. This will help prevent a grainy texture and add more stability to the cookie. To incorporate sugar into whipped egg whites, add a tablespoon at a time, with the mixer running on medium-high speed. Once all the sugar is added, continue whipping until you achieve stiff, glossy peaks.
FAQ
Yes. These ghost meringue cookies are naturally gluten-free, making them suitable for individuals with a gluten allergy.
Yes - you may use purchased egg whites. You need ¼ cup of the egg white liquid.
Related
Need more Halloween inspired goodies? Try these:
- Halloween Cupcakes with Oreo Mummies
- Peanut Butter Spider Cookies
- White Chocolate Strawberry Ghosts
Meringue Ghosts Recipe
Equipment
- 1 Stand Mixer or
- 1 Hand Mixer
- 1 Piping bag
- 1 Cookie Sheet Pan
Ingredients
- 4 large egg whites room temperature
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- ¾ cup granulated sugar 150 grams
- 2 tablespoons almonds, lightly toasted and chopped
- 2 tablespoons chocolate, chopped
- 36 candy googly eyes
Instructions
- Preheat oven to 200 ℉
- Line a baking sheet with parchment paper or a silicone mat
- Combine the chocolate and almonds in a small bowl. Set aside.
- Place egg whites, salt and cream of tarter in a large bowl.
- Begin mixing on medium speed. Continue mixing until the egg whites become frothy.
- Increase mixer speed to medium high and begin adding sugar slowly (one tablespoon at a time).
- Continue to mix until stiff, glossy peaks form (approximately 4 - 6 minutes). Note: a hand-mixer may take longer to reach stiff peaks.
- Place meringue in a piping bag fitted with a ¼" round piping tip. Alternatively, cut a small hole in the piping bag.
- Pipe a 1 ½" disc of meringue onto the prepared baking sheet. Pipe an outer circle on top of the disc to form a small well.
- Spoon ½ teaspoon of the almond/chocolate mixture into the well.
- Pipe an additional swirl of meringue on top of the well.
- Place two googly candy eyes on each ghost.
- Bake in preheated oven for 1 ½ hours (note: the ghosts should feel dry to the touch).
- Turn off the oven. Leave ghosts in the oven for an additional hour. This allows the ghosts to continue to dry.
- Remove ghosts from the oven and place on a serving platter. Alternatively, place in an airtight container and store for up to 3 days at room temperature.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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