Ghost Meringues
Light, crisp, and hauntingly cute, these Ghost Meringues are a naturally gluten-free Halloween treat made with just a few pantry staples. Perfect for parties, baking with kids, or spooky snacking!
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
Use room-temperature egg whites and clean mixing tools to ensure stable meringue peaks. Add sugar slowly and avoid humidity when storing. Decorate with mini chocolate chips or melted chocolate for eyes or add food-safe markers or edible glitter for a festive flair!
Nutrition
Calories: 15kcalCarbohydrates: 3.5gProtein: 0.3gSodium: 10mgPotassium: 5mgSugar: 3.5gCalcium: 1mg
Tried this recipe?Let us know how it was!