How to Make Mischievous Meringue Ghosts
These fun spooky little guys are surprisingly fast, easy and so totally inexpensive you’ll never buy meringues at the bakery again.
This is easiest with a stand mixer but I’ve used a hand mixer with no trouble. I wouldn’t try to make meringues by hand it’s too much work for a Diva.
Be certain you have absolutely no egg yolk in your whites as the slightest bit of fat will ruin the meringue. Also be sure your bowl and mixer beaters are free from any grease or fat and completely dry. For each egg white you use add one eighth teaspoon of cream of tartar and one quarter cup of sugar.
MERINGUE GHOSTS
Yield: 20 little ghosts Time: 30 minutes active, 2 hours to overnight inactive.
What You’ll Need:
- 2 egg whites at room temperature
- ¼ teaspoon cream of tarter
- ½ cup sugar
Here’s How:
- Preheat oven to 275°F.
- In a bowl with mixer at high speed; beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, 2 tablespoons at a time, beating continuously until sugar is completely dissolved. This will take about 10 minutes. To test; rub a little bit of meringue between your fingers, if it feels grainy the sugar is not dissolved yet. Continue beating until the mixture forms stiff glossy peaks
- Lightly grease a cookie sheet or line a cookie sheet with parchment paper.
- Spoon the meringue into either a piping bag or a plastic baggie with the corner cut off and pipe out some ghosts. I used plastic baggies for years until I bought a big girl piping bag set. I really love how much more control I have with the piping bag. 27 Piece Baking Tools Supply and Storage Case. Professional Stainless Steel Piping/Dispenser Nozzle Kit.
- It’s the same move as making a soft serve ice cream cone but smaller. Make them whatever size you want. You can experiment until you feel like you know what you’re doing. Just scoop up any less than desirable ghosts and pop them right back in the piping bag. You can’t mess this up.
When I made mine, 2 egg whites made about 20 cute little ghosts.
Bake in the oven for 25 – 45 minutes depending on size. When the timer goes off turn off the heat but DON’T open the oven door. Leave the meringues in the closed oven to further dry for at least 45 minutes or even longer.
I’ve left mine overnight before. You want them really dry so they crumble and just melt in your mouth.
To decorate, melt a tablespoon of chocolate chips in the microwave until smooth. Use a toothpick dipped in chocolate to make cute little faces.
If you’re putting the ghosts on top of a cake or cupcake; dip the bottom of the ghost in the melted chocolate or frosting so it will stick on the cake. Just be careful as the meringue will be fragile.
For more details and ideas about making and using meringue go here: The Magic and Mayhem of Making Meringue
Diva Tip – Never refrigerate meringues or they will become soggy and chewy.
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