There’s something oddly captivating about meringues that seem to vanish in your mouth. Ghost meringues, with their airy, whisper-thin texture, feel like a fleeting glimpse of sweetness and shadow. They’re perfect for a quiet, spooky night or a simple, elegant dessert that doesn’t demand much fuss.
This recipe is about embracing the ephemeral. No fuss, just whipped whites and patience. When they’re done, they’re fragile, almost ghost-like—delicate bites that dissolve with a whisper.
Why I Keep Coming Back to Ghost Meringues
They’re a reminder that beauty can be fragile and fleeting. I love how they crackle softly when bitten and dissolve on the tongue, leaving a faint sweet aftertaste. Plus, they’re so simple, yet they feel special—perfect for those quiet, contemplative moments.
Ghostly Ingredients: The Essentials and Their Secrets
- Egg whites: The backbone of these ghosts—must be fresh and room temp for maximum fluff.
- Sugar: Creates that glossy, crisp exterior; superfine helps dissolve quickly, no gritty texture.
- Vanilla extract: Adds a whisper of warmth, but skip if you want a pure ghostly white.
- Lemon juice or cream of tartar: Stabilizes the whites, makes the peaks hold longer—use if you want extra resilience.
- A pinch of salt: Enhances sweetness and balances the flavor—don’t skip it.
Tools of the Trade for Ghostly Meringues
- Electric mixer: To whip the egg whites into airy, stiff peaks.
- Baking sheet: To hold the meringues as they bake and dry.
- Parchment paper: Prevents sticking and makes for easy removal.
- Spatula or spoon: For dolloping or piping the meringue.
Crafting Whisper-Soft Ghost Meringues: The How-To
Step 1: Preheat your oven to 90°C (194°F).
Step 2: Line a baking sheet with parchment paper, ready for the meringues.
Step 3: In a clean bowl, whip egg whites until soft peaks form, about 3-4 minutes.
Step 4: Gradually add sugar, a tablespoon at a time, while whipping to stiff, glossy peaks.
Step 5: Spoon or pipe the meringue mixture onto the prepared sheet, creating ghostly shapes.
Step 6: Bake for 1.5 to 2 hours, until crisp but not browned.
Step 7: Turn off the oven, leave the door slightly ajar, and let the meringues dry out for another hour.
Catching the Ghost: Tips for Perfect Meringues
- Ensure egg whites are completely free of yolk or grease for maximum volume.
- Whip to stiff peaks—if you lift the whisk, the meringue should stand straight and tall.
- Bake low and slow; high heat will brown the edges and ruin the ghostly look.
- Let the meringues cool completely before removing—they’re fragile when warm.
Avoiding Ghostly Mishaps: Mistakes and How to Fix Them
- Egg whites won’t whip properly.? Ensure no yolk or grease makes its way into whites.
- Meringues brown or crack.? Bake at a consistent low temperature.
- Meringue doesn’t hold peaks.? Use clean, dry bowls and beaters.
- Meringues become soggy or collapse.? Don’t open the oven during baking.
Ghost Meringues
Ingredients
Equipment
Method
- Preheat your oven to 90°C (194°F) and line a baking sheet with parchment paper.
- In a clean, dry bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form, which should take about 3–4 minutes. You'll notice the whites turn opaque and start to hold shape.
- Gradually add the superfine sugar, one tablespoon at a time, while continuing to whip. Increase the mixer to high and whip until stiff, glossy peaks are achieved, and the mixture stands tall when you lift the beaters.
- Sprinkle in the cream of tartar, vanilla extract, and a pinch of salt, then gently fold them into the meringue to incorporate evenly.
- Using a spoon or piping bag, dollop or pipe the meringue onto the prepared parchment paper, shaping small ghostly forms with peaks and rounded bodies.
- Bake in the preheated oven for about 1.5 to 2 hours, until the meringues are crisp on the outside but not browned. You'll hear a gentle crackle as they dry out.
- Turn off the oven, slightly open the door, and let the meringues sit inside for another hour to dry completely and develop their fragile texture.
- Carefully remove the meringues from the parchment paper once fully cooled—they should be delicate, airy, and almost translucent.
- Enjoy these ghostly confections as a light, melt-in-your-mouth treat perfect for spooky nights or elegant dessert tables.
Notes
