Crispy Meringue Ghosts for Halloween Parties
Light and airy meringue ghosts piped into varied sizes and slowly baked until crisp. Free-range egg whites whipped to stiff peaks with caster and icing sugar, then decorated with chocolate or icing pen faces. Perfect for Halloween celebrations and parties.
Ingredients
- 2 large free-range egg whitesregular egg whites1:1
no functional difference
- ⅓ cups superfine sugar
- ⅓ cups powdered sugar
- dark chocolate, melted(optional)
- writing icing pen(optional)
Instructions
- 1
Fit the whisk attachment to a stand mixer. Add egg whites to the bowl and whisk until stiff peaks form that hold their shape when beaters are lifted.
- 2
Combine superfine sugar and powdered sugar. Add to egg whites one tablespoon at a time, whisking back to stiff peaks after each addition until all sugar is incorporated.
- 3
Transfer the meringue to a piping bag.
- 4
Pipe ghost shapes of varying sizes onto a non-stick baking paper-lined baking sheet.
- 5
Bake at 250°F (212°F fan, gas 1/2) for 1 hour 30 minutes until crisp.
- 6
Cool completely.
- 7
Pipe ghost faces using melted dark chocolate or a writing icing pen.
Tips
Making ghosts in a range of sizes creates visual interest on the serving platter.
Ensure egg whites contain no yolk or fat, which prevents proper stiffening.
Good to Know
Airtight container at room temperature up to 1 week.
Prepare and bake up to 3 days before serving. Decorate with chocolate or icing pen on day of serving for best presentation.
Arrange on a platter for Halloween themed dessert tables or as part of a trick-or-treat spread.
Common Mistakes
Use oil-free bowls and utensils to avoid preventing egg whites from reaching stiff peaks.
Add sugar gradually and whisk thoroughly after each addition to ensure meringue remains stiff.
Substitutions
no functional difference