Easy Halloween Meringue Ghosts Recipe | gritsandpinecones.com (2024)

Jump to Recipe Print Recipe

Scare up some smiles this Halloween with these Easy Meringue Ghosts! I’ll show you there is no trick to making this hauntingly delicious Halloween recipe for kids. Both your big and little monsters will love these adorable Halloween treats.

Beware, even though these ghoulish Meringue Ghosts are a bit spooky, you won’t believe how easy this Halloween recipe is to make! Even your little ones can help prepare these fun and creepy goblins. With only four ingredients, Easy Halloween Meringue Ghosts might be the easiest Halloween treats you will ever make.

Are you looking for more Halloween food ideas?

Check out my adorable Halloween Spooky Spider Deviled Eggs, Chocolate Graveyard Dip, or Easy Halloween Jalapeño Mummies. I also have a delicious adult punch recipe, Witches Brew-Halloween Punch with a Kick, and my Easy Halloween Black Forest Trifle, and Chocolate Halloween Cupcakes and Icing are perfect Halloween desserts.

Or, if you need even more Halloween recipes or menu ideas, check out my post 50 Spooktacularly Cute and Easy Halloween Treats and Party Recipes featuring Halloween party food and Halloween treats for kids and adults.

The only other thing you will need is a pastry bag with a large round tip. But, if you don’t have one, don’t worry. You can easily use a large plastic food storage bag instead to pipe the meringue. Just fill with meringue and snip off one of the bottom corners.

Meringue Ghosts Ingredients:

The ingredients for Easy Halloween Meringue Ghosts are egg whites, cream of tartar, granulated sugar and either candy googly eyes or mini-chocolate chips. That’s it!

How to make Easy Halloween Meringue Ghosts!

Gather your ingredients and preheat the oven to 200 degrees F.

Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.

Place the egg whites in a medium-size bowl. Use your electric mixer beat the egg whites on medium speed until they are frothy. Continue beating and add the cream of tartar. Gradually add the sugar, about a tablespoon at a time until all the sugar is added. Increase the mixer speed to high and beat until stiff peaks form and the meringue doesn’t feel gritty if you rub a small amount between two fingers.

Piping meringue ghosts:

Transfer the meringue to a pastry bag fitted with a large round tip, or a food storage bag with the corner snipped off. The easiest way to fill the bag is to put it into a tall jar or glass and fold the top of the bag over.

Once you have filled the bag, twist the top tightly to keep the meringue from coming out of the top.

Pipe the ghosts on the parchment paper by squeezing out increasingly smaller circles of the meringue until you get the size and shape you want. If you are using candy googly eyes, place them on the meringue ghosts.

As you can see in the photo below, there is no wrong way to do this. They all look adorable, even the imperfect ones.

How long to bake the Meringue Ghosts?

Bake the meringue ghosts until they are dry which will take approximately one hour and fifteen minutes. If the weather is humid, it may take an extra fifteen minutes or so. When they are done, transfer the baking sheet to a wire rack so the ghosts can cool completely.

Easy Halloween Meringue Ghosts will keep in a tightly covered container on your counter for 2-3 days.

Sharon’s Expert Tips:

If you have never separated egg whites from yolks, you might want to check out this easy tutorial from Martha Stewart. Your meringue won’t whip properly if there is any broken yolk in the whites. If you do get any yolk in the whites, remove it or start over.

Meringue can be finicky, and it’s best to make your meringue using room temperature eggs on a day with low humidity. Also, use glass or stainless steel bowls when mixing meringue. Do not use plastic bowls as they can be porous and might have a greasy film on them. Make sure both the mixing bowl and beaters are clean and dry.

You can use mini chocolate chips for the eyes, or you can buy “candy googly eyes” at your grocery store or just about any hobby store that sells baking supplies. I found mine at Michael’s, but I also saw them at Publix grocery store in the cake mix section.

If you are using mini chocolate chips for the eyes, wait until you remove the meringues from the oven to add them on the ghosts or they will melt.

★ If you make these cute Meringue Ghosts, please leave a comment and give this recipe a star rating. I would love to know how you liked it! Thanks so much for visiting Grits and Pinecones!

📋 Recipe:

Want to Save This Recipe?

Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Grits and Pinecones.

Easy Halloween Meringue Ghosts

Sharon Rigsby

Scare up some smiles with this easy recipe for Halloween Meringue Ghosts! I'll show you there is no trick to making goblin treats that your little monsters will love.

Ingredients

▢ 3 egg whites use large eggs, at room temperature
▢ ½ teaspoon cream of tartar
▢ ¾ cup granulated sugar
▢ candy googly eyes or mini chocolate chips for the eyes

Instructions

Preheat the oven to 200 degrees F.
Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
Put the egg whites in a medium-size glass or stainless steel bowl. Use your electric mixer to beat the egg whites on medium speed until they are frothy.
Add the cream of tartar.
Gradually add the sugar, about a tablespoon at a time until all the sugar is added. Increase the mixer speed to high and beat until stiff peaks form and the meringue doesn't feel gritty if you rub a small amount between two fingers.
Transfer the meringue to a pastry bag fitted with a large round tip, or a food storage bag with the corner snipped off. The easiest way to fill the bag is to put it into a tall jar or glass and fold the top of the bag over.
Once you have filled the bag, twist the top tightly to keep the meringue from coming out of the top. Pipe the ghosts on the parchment paper by squeezing out increasingly smaller circles of the meringue until you get the size and shape you want. If you are using candy googly eyes, place them on the meringue ghosts. If you are using the mini chocolate chips, wait until you remove them from the oven to place them on the ghosts or they will melt.
Bake the meringue ghosts until they are dry which will take approximately 1 hour and 15 minutes. If the weather is humid, it may take a little extra time. When they are done, transfer the baking sheet to a wire rack to cool completely.
Easy Halloween Meringue Ghosts will keep in a tightly covered container on your counter for 2-3 days.

Notes

Sharon's Expert Tips:

If you have never separated egg whites from yolks, you might want to check out this easy tutorial from Martha Stewart. Your meringue won't whip properly if there is any broken yolk in the whites. If you do get any yolk in the whites, remove it or start over.

Meringue can be finicky and it's best to make your meringue using room temperature eggs on a day with low humidity. Also, use glass or stainless steel bowls when mixing meringue. Do not use plastic bowls as they can be porous and might have a greasy film on them. Make sure both the mixing bowl and beaters are clean and dry.

You can use mini chocolate chips for the eyes or you can buy "candy googly eyes" at your grocery store or just about any hobby store that sells baking supplies. I found mine at Michael's, but I also saw them at Publix grocery store in the cake mix section.