Halloween desserts can be both adorable and slightly ridiculous, and that’s part of the charm. There’s no shortage of spooky sweets this time of year, but these ghost meringues might just be one of the most fun. They’re light, crisp, sweet, and surprisingly simple to make—plus they have that homemade Halloween magic that makes them especially fun to create with kids. Because, let’s be honest, a little powdered sugar, some melted chocolate eyes, and a piping bag are basically an invitation for everyone in the kitchen to join in.
Meringue
Meringue may seem like one of those fancy pastry techniques reserved for professional bakers wearing perfectly pressed white coats, but the truth is, it’s much more approachable than it looks. At its core, meringue is simply whipped egg whites and sugar transformed into a light, airy confection through the magic of a little patience and a good mixer. The technique dates back hundreds of years, with early versions appearing in Europe during the 17th century. While the exact origins are debated, many food historians credit Swiss pastry chef Gaspardini with creating one of the earliest known versions in the 1700s, though the dessert continued to evolve throughout France, Switzerland, and Italy. Like many classic recipes, meringue has traveled, changed, and been perfected along the way.
The beauty of meringue is that once you understand the technique, the possibilities are nearly endless. The same basic method used here can be transformed into elegant desserts like pavlova, a beloved dessert featuring a crisp meringue shell with a soft, marshmallow-like center, typically topped with whipped cream and fresh fruit. It’s proof that a humble bowl of egg whites and sugar can become something far more impressive than the ingredient list suggests.
Ghosts
For these ghost meringues, the biggest trick is simply paying attention. The recipe itself is not complicated—it’s really just a matter of whipping the egg whites to the right consistency. You’re looking for stiff, glossy peaks that hold their shape. The key is keeping a watchful eye as the mixer does the work. Too little whipping and your ghosts may collapse; too much and the meringue can become dry or grainy. Like most baking techniques, it rewards patience (and maybe a little supervision from someone who hasn’t wandered away to answer a text halfway through).
The fun part comes next: shaping your ghosts. A pastry piping bag and different tips allow you to create all kinds of designs. For these, I use a star tip, which gives the ghosts a little texture and a whimsical, almost cartoon-like look. A standard round piping tip also works beautifully and creates fuller, more traditional ghost shapes—almost like little snowman ghosts—although it requires a bit more piping and a steady hand. And if your ghosts aren’t perfectly identical? Even better. Halloween desserts are allowed to have personality.
Once baked, these meringues become wonderfully light and crisp with a delicate sweetness that practically melts in your mouth. Add a couple of chocolate eyes, and suddenly a simple French-inspired confection becomes the cutest little Halloween treat. They’re festive without being complicated, naturally gluten-free, and a great project for kids who want to help create something they can actually eat afterward.
Whether you’re making them for a Halloween party, a classroom treat, or simply because you enjoy turning your kitchen into a seasonal candy factory for a day, these ghost meringues are a reminder that some of the best holiday treats don’t need to be complicated.
Ghost Meringues
Ingredients:
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1/4 teaspoon vanilla bean paste
- 1/2 ounce dark chocolate, melted
Directions:
- Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper or a silicone liner and set near your workstation.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar and whisk on medium speed until frothy.
- Slowly add sugar 1 tablespoon at a time and increase the mixer to medium-high speed. Beat the egg whites until soft peaks form, about 5-6 minutes, then add in the vanilla bean paste.
- Continue to beat the meringue until it holds stiff peaks. Spoon meringue into a piping bag fitted with a large open star tip such as a Wilton 1M .
- Hold the pastry bag perpendicular to the baking sheet. Using slow, even pressure, pipe about 1 1/2-2 inch-high mounds of meringue. Space the meringues about 1 inch apart on your baking sheet.
- Place the meringues in the oven and bake, rotating once, for 1 hour. Then turn off the oven and allow the ghosts to continue drying in the oven for another 1-2 hours.
- Remove the meringues from the oven and allow them to cool completely to room temperature.
- Use the melted dark chocolate and a small food-safe paintbrush to paint faces on your ghosts.
