Mouthwatering ghost meringues are the ultimate spooky treat—crisp on the outside, airy on the inside, and hauntingly cute. With just a handful of pantry staples, you can pipe out adorable little ghosts that melt in your mouth and look amazing on any Halloween dessert table. No frosting, no food coloring, and no stress—just sweet ghostly fun that kids and adults will love.
Best of all? These are naturally gluten-free and make-ahead friendly. Perfect for Halloween parties or edible gifts.
Table of Contents
Why You’ll Love This Recipe
- 🎃 Halloween ready – These ghost meringues are festive, fun, and super cute.
- 🥚 Simple ingredients – Just 5 items: egg whites, sugar, cream of tartar, vanilla, chocolate.
- 🍭 Light and sweet – Crunchy outside with a chewy center.
- 🧁 Make ahead – Store for days in a dry container.
- 👨👩👧 Kid-approved – Let the little ones help decorate with chocolate faces!
Ingredients
- 3 large egg whites (room temperature)
- ¼ tsp cream of tartar
- ¾ cup granulated sugar
- ¼ tsp vanilla extract or vanilla bean paste
- ½ oz melted dark chocolate (for decorating)
Instructions
Step 1: Preheat & Prep
Preheat oven to 200°F (93°C).
Line a baking sheet with parchment paper or a silicone mat.
Step 2: Whip the Egg Whites
Add egg whites and cream of tartar to a clean, dry mixing bowl.
Using a hand or stand mixer with a whisk attachment, beat on medium speed until frothy.
Step 3: Add Sugar & Vanilla
Gradually add sugar, 1 tablespoon at a time, while beating.
Once all sugar is in, increase speed and beat until stiff, glossy peaks form (about 5–6 minutes).
Beat in the vanilla.
Step 4: Pipe the Ghosts
Transfer meringue to a piping bag with a large round tip.
Pipe 2-inch tall ghosts onto the baking sheet, spaced 1 inch apart.
Step 5: Bake & Dry
Bake for 1 hour.
Then turn off the oven, leaving the meringues inside to dry for 1–2 hours more.
Do not open the oven door during this time to prevent cracks.
Step 6: Decorate
Once fully cooled, use melted dark chocolate to paint or dot on ghost faces using a toothpick or small brush.
Let chocolate set before serving or storing.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour + dry time
- Total Time: ~1 hr 45 min
- Servings: 20–25 ghosts (depending on size)
- Difficulty: Medium
Nutrition Estimate (Per Batch)
- Calories: ~350 total
- Carbs: ~80g
- Protein: ~10g
- Fat: ~3g
Note: Nutrition will vary depending on chocolate and ghost size.
Mouthwatering Ghost Meringues
Equipment
- – Stand or hand mixer
- – Piping bag + round tip
- – Baking sheet + parchment
- – Small brush or toothpick (for decorating)
Ingredients
- – 3 large egg whites room temp
- – ¼ tsp cream of tartar
- – ¾ cup granulated sugar
- – ¼ tsp vanilla extract
- – ½ oz melted dark chocolate for decorating
Instructions
- Preheat oven to 200°F (93°C). Line baking sheet with parchment.
- In a clean bowl, whisk egg whites and cream of tartar until frothy.
- Gradually add sugar while beating until stiff, glossy peaks form.
- Beat in vanilla. Transfer mixture to a piping bag.
- Pipe 2-inch tall ghost shapes onto baking sheet.
- Bake 1 hour, then leave in oven (off) for 1–2 hours to dry.
- Cool fully. Use melted chocolate to add ghost faces. Let set.
Notes
– Do not refrigerate. Store in airtight container for up to 1 week.
– Mini chocolate chips can be used instead of melted chocolate.
Tips & Tricks
- Room temp egg whites whip better – let them sit out or warm in a water bath.
- Gradually add sugar – don’t dump it in or your meringue may collapse.
- Avoid moisture – don’t make meringues on humid days.
- Let them dry completely – this prevents stickiness and weeping.
Substitutions & Variations
- Cream of tartar: Use ½ tsp lemon juice or white vinegar.
- Vanilla extract: Swap with almond extract (just a drop!) for a twist.
- Chocolate: Mini chips can be pressed into the ghosts before baking instead of using melted chocolate.
Storage Instructions
- Store at room temp in an airtight container for up to 1 week.
- Avoid the fridge – moisture ruins meringue texture.
- Make ahead 2–3 days before Halloween and decorate just before serving.
Serving Ideas
- Add to Halloween dessert boards or cupcake toppers
- Serve with vanilla pudding or chocolate mousse
- Use as spooky ice cream toppers
- Wrap in treat bags for classroom or party favors
- Display with candy corn, brownies, or pumpkin cookies