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Ghost Meringues

Ghost meringues are delicate, airy confections with a whisper-thin crisp exterior and a melt-in-your-mouth texture. Made by whipping egg whites with sugar until glossy peaks form, then baking at low temperatures, they resemble ephemeral spirits that crackle softly when bitten. Their ghostly white appearance and fragile crunch make them perfect for spooky or elegant desserts.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: Universal
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg whites fresh and at room temperature
  • 1/2 cup superfine sugar helps create a glossy finish
  • 1 teaspoon vanilla extract optional, adds warmth
  • 1/4 teaspoon cream of tartar stabilizes the egg whites
  • a pinch salt enhances sweetness

Equipment

  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Spatula or spoon

Method
 

  1. Preheat your oven to 90°C (194°F) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Sprinkle in the cream of tartar, vanilla extract, and a pinch of salt, then gently fold them into the meringue to incorporate evenly.
  5. 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.
  6. 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.
  7. 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.
  8. Carefully remove the meringues from the parchment paper once fully cooled—they should be delicate, airy, and almost translucent.
  9. Enjoy these ghostly confections as a light, melt-in-your-mouth treat perfect for spooky nights or elegant dessert tables.

Notes

Ensure egg whites are free of yolk and grease for maximum volume. Bake low and slow to prevent browning. Let the meringues cool completely before handling to maintain their fragile texture.