Meringue Ghosts

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 20 to 24 ghosts

Recipe photo

Our good friend Joy the Baker is the inspiration behind these sweet little meringue ghosts. We don't add flavoring to ours, in order to keep them "ghost" white, but feel free to add 1/2 teaspoon vanilla extract or several drops of your favorite flavor or extract to give the ghosts a unique touch.

Meringue Ghosts

star rating (7) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 to 24 ghosts
Published: 06/26/2012

Ingredients

Directions

1) Preheat the oven to 200°F, with a rack in the center. Line a baking sheet with parchment paper. Prepare a pastry bag with a 1/2" plain tip.

2) Place the room-temperature egg whites into the bowl of a mixer. Add the cream of tartar. Beat on slow speed until the cream of tartar is dissolved and the egg whites are foamy.

3) Slowly increase the speed of the mixer. When the volume of the eggs has doubled and they begin to look opaque, sprinkle in about half the sugar. Continue to beat until the whites are glossy and getting stiff. Add the remaining sugar and mix until it's evenly distributed and the whites hold a stiff peak.

4) Transfer the meringue to the pastry bag and, holding the bag perpendicular to the baking sheet, pipe, with even pressure, about 2"-high mounds of meringue.

5) Carefully press two chocolate mini chips into each meringue ghost, to make eyes.

6) Bake the meringues for approximately 60 to 90 minutes, or until they're dry and crisp to the touch.

7) Turn off the oven, open the door a couple of inches, and leave the meringues in the oven to finish drying several hours, or even overnight.

8) Remove the ghosts from the completely cold oven, and store them loosely covered. They should keep for several days at cool/dry room temperature.

Yield: 20 to 24 ghosts.

Reviews

1
  • star rating 10/31/2014
  • Jennifer from Vermont
  • Guess I didn't do the egg beating right - I was worried about overbeating, so maybe I didn't beat enough (?). I had stiff peaks going into the pastry bag but the transfer seems to have deflated the batter and they oozed out and made adorable little kiss type meringues, so all is not lost - I am sure they will be tasty, but definitely not the adorable stand up ghosties in the picture. Maybe an eggbeating tutorial is in order for me :-)
    It sounds like your egg whites had air but didn't hold the air. This may be a good opportunity to call the baker's hotline to chat with a baker (855-371-2253). We'll ask questions about using cream of tartar, addition of sugar, what the egg white stages looked like and other details that will help us to help you. Happy Baking! Irene@KAF
  • 10/29/2014
  • from
  • What if I don't have a piping bag? I have a bottle with a round tip. Will that work or will the ghosts be too skinny?
    You can try snipping one of the corners of a zip lock bag. Enjoy! Elisabeth@KAF
  • star rating 10/28/2014
  • Jenna K. from Ohio
  • Worked like a charm! Thanks for the great recipe! I had to bake the ghosts for about 75 minutes to fully bake through.
  • star rating 10/25/2014
  • Tiffany from Pleasant Grove, UT
  • These are darling. I followed the directions exactly. I bake often so they weren't difficult for me. The ghosts are so cute and are crunchy yet melt in your mouth.
  • star rating 10/31/2013
  • b from georgia
  • Adorable, but most of mine were crispy/hard on the outside but the middles were still gooey. I baked for 90 minutes, then left overnight in oven. What did I miss? I also didn't use parchment paper but buttered the pan good, but destroyed a good number of the ghosts getting them off. One thing that did work for me with the gooey centers, those mostly fell out, leaving the top ghost with hollow center, so I can put a glow stick underneath for the effect I was going to do with some of them anyhow. I also doubled the recipe and made my ghosts about 3 inches high, though they did slump down, but I only got about 18 total. Figured I would get about 30 based on the instructions since I double, even when making taller ghosts.. Still cute and I might try again if I can figure out the gooey center issue.
    Any presence of fat when trying to make meringues will negatively affect the outcome. The butter on the pan was definitely the culprit here. ~Amy
  • star rating 10/30/2013
  • Brandy from Renton, Wa
  • I disagree that the eggwhites were over-beaten by the previous user, causing slumping. I was very careful when I beat mine, keeping in mind that they needed to be both stiff enough and not overbeaten. They piped beautifully and then slumped when put in the oven. If you were making meringue rounds, this would be fine - but does not work for the ghosts, as pictured on the featured cake.
    I am sorry this recipe didn?t work for you. Please call us at the Hotline (855 371 2253) so that we can troubleshoot together. ~Jaydl@KAF
  • star rating 10/26/2012
  • yooniemac from KAF Community
  • Followed to the T but 5 minutes after going into oven they started to slump. So now I have wider, fatter not so ghost looking meringue. The egg whites were perfectly "peaked" when I started piping so I'm not sure where things went wrong.
    You may have over-beaten your egg whites slightly and deflated some of the strengthening air out of them. ~Amy
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