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Ghost Meringues

Ghost meringues are delicate, cloud-like treats made from whipped egg whites and superfine sugar, baked until crisp and fragile. Their whisper-thin shells crackle softly when bitten, revealing a sweet, airy interior with a ghostly white appearance. Perfect for quiet moments or spooky celebrations, they evoke a sense of fleeting, mystical beauty.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 3 minutes
Servings: 8
Course: Main Course
Cuisine: dessert
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites fresh and at room temperature
  • 150 g superfine sugar helps create a glossy, crisp shell
  • 1 tsp vanilla extract optional, adds subtle flavor
  • pinch salt enhances sweetness
  • 1 tsp lemon juice or zest optional, brightens flavor

Equipment

  • Electric mixer
  • Baking sheet

Method
 

  1. Preheat your oven to 90°C (195°F) and line a baking sheet with parchment paper.
  2. Place egg whites in a clean, dry bowl and beat with an electric mixer on medium speed until soft peaks form, about 2-3 minutes. You should see gentle ripples and a bit of volume.
  3. Gradually add superfine sugar a tablespoon at a time, beating continuously. Continue until the mixture becomes glossy and holds stiff peaks when you lift the beaters, about 5-7 minutes.
  4. If using, gently fold in vanilla extract, salt, and lemon zest or juice for extra flavor.
  5. Using a spoon or piping bag, dollop or pipe ghost-shaped meringues onto the prepared baking sheet. Try to make them with pointed tops and rounded bottoms for a spooky effect.
  6. Bake in the preheated oven for 1 hour. The meringues will turn crisp and dry, with a slight crackle when gently pressed.
  7. Once baked, turn off the oven and leave the meringues inside to dry out and develop their ghostly crackle for about 2 hours or until completely crisp.
  8. Remove the meringues carefully from the parchment paper and allow them to cool completely before serving. They should be light, fragile, and crackle softly when you bite into them.

Notes

For extra spooky effects, use a piping bag to create ghost shapes or small faces on each meringue with melted chocolate or edible markers.