Fall is in full swing crimson leaves crunch beneath your feet, the scent of cinnamon lingers in the kitchen, and Halloween decorations start creeping in. If you’re like me, you crave festive treats that delight without overwhelming your schedule. Enter Ghost Meringues light, airy, and crisp bites of sweetness that melt in your mouth and put a smile on every face. These little guys are perfect for Halloween parties, baking with kids, or simply celebrating the season in a fun, gluten-free way.
They’re surprisingly easy to make, and with just a handful of pantry staples, you’ll have a spooky-sweet treat that’s naturally gluten-free and a total crowd-pleaser. Plus, you can customize them with chocolate, food coloring, or even edible glitter for that magical touch.
Ghost Meringues
Equipment
- electric mixer stand or hand mixer
- mixing bowl clean and grease-free
- baking sheets
- parchment paper
- piping bag or zip-top bag
- measuring cups and spoons
Ingredients
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1 pinch fine salt
- as needed mini chocolate chips or melted chocolate (for eyes)
Instructions
- Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper.
- In a clean bowl, beat egg whites on medium speed until frothy. Add cream of tartar and salt.
- Increase speed to high. Add sugar one tablespoon at a time, beating until stiff, glossy peaks form (7–10 minutes).
- Add vanilla extract and mix gently until just combined. Do not overbeat.
- Transfer meringue to a piping bag with a round tip or snipped zip-top bag. Pipe ghost shapes onto prepared sheets.
- Press in mini chocolate chips or dot melted chocolate to create eyes before baking.
- Bake for 1½ to 2 hours until dry. Turn off oven and let sit inside for 1 additional hour to fully dry.
Notes
Nutrition
Ingredients for Ghost Meringues
Here’s what you’ll need to whip up your ghostly goodies:
- 3 large egg whites, room temperature
- ¾ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
- Mini chocolate chips or melted dark chocolate for eyes
These ingredients are simple but powerful. The egg whites provide that signature meringue structure, while cream of tartar stabilizes the mixture for perfect peaks. Vanilla adds a soft flavor touch that complements the sweetness beautifully.
Step by Step Instructions
1. Preheat and prep
Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper and set aside.
2. Beat the egg whites
In a clean mixing bowl, whisk the egg whites on medium speed using a hand or stand mixer. Once frothy, add the cream of tartar and a pinch of salt.
3. Add sugar gradually
Increase the speed to high and begin adding sugar 1 tablespoon at a time, beating continuously. You’re looking for stiff, glossy peaks that hold their shape. This may take 7–10 minutes.
4. Add vanilla
Gently beat in the vanilla extract until just combined. Avoid overmixing at this point.
5. Pipe your ghosts
Scoop the meringue into a piping bag fitted with a round tip (or simply snip the corner of a zip-top bag). Pipe tall ghost shapes onto your lined baking sheets. Think of little swirled blobs or tall dollops imperfection adds character!
6. Add the eyes
Before baking, press mini chocolate chips (point-side in) or dot melted chocolate for eyes.
7. Bake low and slow
Bake for 1½ to 2 hours, or until dry to the touch. Turn off the oven and let them sit inside for another hour to finish drying out completely.
Your Ghost Meringues are now ready to haunt your table with their cuteness and delicious crunch.
Tips for Meringue Success
Even though these treats are beginner-friendly, a few helpful tips will make your ghosts stand tall and proud:
- Use room temperature eggs. They whip up faster and hold more volume.
- Avoid any grease. Clean your mixing bowl and utensils thoroughly. Even a trace of fat can ruin the meringue.
- Don’t rush the sugar. Add it slowly to ensure it dissolves fully, avoiding grainy results.
- Test the peaks. When you lift the beaters, the meringue should form stiff peaks that don’t droop.
Looking for more foolproof bakes? Try these Gluten-Free Apple Cinnamon Overnight Oats for a cozy fall breakfast, or this decadent 10-Minute Gluten-Free Chocolate Mousse to satisfy your sweet tooth.
Variations to Try
Meringues are a blank canvas! Here’s how you can customize your Ghost Meringues to match any occasion or dietary need:
Gluten-Free (always!)
This recipe is naturally gluten-free no substitutions needed.
Vegan Option
Swap egg whites for aquafaba (the liquid from canned chickpeas). Use 3 tablespoons per egg white and follow the same whipping technique.
Colorful ghosts
Use a tiny bit of natural food coloring to tint your ghosts. Think orange for pumpkins or green for little monsters.
Flavor twists
Add a few drops of peppermint, almond, or maple extract in place of vanilla for seasonal flair.
Decorative extras
Paint on faces using a food-safe marker or brush melted chocolate to create spooky expressions!
Want to stock your dessert table even more? Don’t miss these Gluten-Free Chocolate Truffle Pops or Mini Gluten-Free Vegan Apple Muffins for variety.
Storage Recommendations
One of the best things about Ghost Meringues? They last! Here’s how to store them:
- Room Temperature: Store in an airtight container at room temp for up to 2 weeks. Keep them cool and dry to prevent stickiness.
- Avoid humidity: Moisture is the meringue’s enemy. If your kitchen is humid, consider storing them with a silica gel packet or in a dry pantry.
- Don’t refrigerate: The fridge introduces moisture and can ruin the crisp texture.
Looking for more long-lasting treats? These No-Bake Peanut Butter Energy Balls are perfect for meal prep and snack attacks alike.
FAQs about Ghost Meringues
Can I make Ghost Meringues in advance?
Yes! These keep well for up to 2 weeks, making them a great make-ahead Halloween dessert.
Can I use natural sweeteners like coconut sugar?
No granulated sugar is essential for structure. Alternatives may prevent stiff peaks and proper drying.
Can I use a hand whisk instead of a mixer?
Technically yes, but it will take much longer and be harder to achieve stiff peaks. A mixer is highly recommended.
Why did my meringues crack or brown?
Your oven may be too hot. Stick to low heat (200°F) and avoid opening the oven while baking or cooling.
Conclusion
Ghost Meringues are the perfect way to bring spooky charm and sweet flavor to your Halloween baking lineup. With simple ingredients and a touch of creativity, you’ll have a tray of crisp, airy ghosts ready to haunt your table. Whether you’re hosting a party, surprising your kids, or just getting festive, these treats deliver both fun and flavor gluten-free and guilt-free.
If you loved this recipe, check out more Gluten-Free Dessert Recipes or whip up a batch of Easy Gluten-Free Cupcakes for a full dessert spread.