Cookies & BarsNo. 1768 · The 2026 edition
Halloween Meringue Ghosts
Whisk up these adorable Halloween Meringue Ghosts for a spooky-sweet treat that's as fun to make as they are to eat!
Our own summary of the original — the full post and photos live at mysweetzepol.com.
These cute meringue ghosts are made from whipped egg whites and sugar, shaped into little mounds, then decorated with black meringue for faces. They're baked low and slow until crisp, then cooled in the oven to prevent cracks. Perfect for a Halloween dessert or party favor!
Ingredients
Directions
- Set your oven to 200°F (95°C) and line a baking sheet with parchment paper.
- Using a clean, dry bowl, whip the egg whites and cream of tartar on medium speed until soft peaks appear.
- Slowly add the sugar, one tablespoon at a time, while beating on high speed until the mixture forms stiff, glossy peaks.
- Stir in the vanilla extract.
- Split the meringue between two bowls. Keep one bowl plain white, and tint the other with black food coloring to create a dark gray or black shade.
- Fill a piping bag fitted with a round tip with the white meringue. Pipe small mounds onto the lined baking sheet.
- Use a small spoon or toothpick to pick up a bit of the black meringue and dot eyes and a mouth onto each white ghost.
- Bake for 1.5 to 2 hours, until the meringues feel dry to the touch and lift easily from the parchment.
- Switch off the oven and allow the ghosts to cool completely inside the closed oven to avoid cracking.
