Easy Halloween Meringue Ghosts

Whip up these adorable, ghostly meringues for a spooky treat that’s light as air and easy to make.

90 min Serves 24 Medium American

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These cute meringue ghosts are a simple Halloween dessert using just egg whites, sugar, and cream of tartar. Pipe them into ghost shapes, add eyes with candy or chocolate chips, then bake low and slow until dry. They keep for a few days in an airtight container.

Directions

Set your oven to 200°F to preheat.

Get a baking sheet and line it with parchment paper, or give it a light coating of non-stick cooking spray.

Place the room-temperature egg whites in a glass or stainless steel bowl. Beat with an electric mixer on medium speed until frothy. Sprinkle in the cream of tartar, then add the granulated sugar one tablespoon at a time. Turn the mixer to high and whip until stiff peaks form and the mixture feels smooth when you rub a bit between your fingers.

Spoon the meringue into a pastry bag with a large round tip, or into a zip-top bag with a corner snipped off. To make filling easier, stand the bag in a tall jar and fold the top over.

Twist the top of the filled bag tightly so meringue doesn't escape. Pipe ghost shapes onto the parchment by squeezing out circles that get smaller as you lift the bag. If you have candy googly eyes, press them on now. If using mini chocolate chips, wait until after baking so they don't melt.

Bake for about 1 hour and 15 minutes, until the ghosts are dry. In humid weather, they might need a few extra minutes. Once done, slide the baking sheet onto a wire rack to cool completely.

Store the finished meringue ghosts in a container with a tight lid at room temperature; they'll stay fresh for 2 to 3 days.