These meringue ghosts are a playful Halloween treat that look spooky but taste absolutely delightful. With a crisp, airy exterior and a slightly chewy inside, they melt in my mouth like sweet little clouds. I love that they’re naturally gluten-free, made with just seven simple ingredients, and fun to decorate with chocolate and sprinkles.
Why You’ll Love This Recipe
I like making these ghosts because they’re light, festive, and so easy to whip up. The meringues taste like marshmallow fluff and practically dissolve as soon as I take a bite. They’re naturally gluten-free, require only seven ingredients, and can be made ahead of time. The best part is decorating them—whether I dip them in chocolate, cover them in sprinkles, or give them silly little faces, they always bring smiles to the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 egg whites, at room temperature
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¼ teaspoon cream of tartar
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⅛ teaspoon kosher salt
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½ cup (95 g) baker’s sugar (or caster sugar)
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½ teaspoon vanilla extract
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1 cup (170 g) bittersweet chocolate chips (semi-sweet or milk chocolate works too)
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Sprinkles for decorating (optional)
Directions
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Preheat the oven to 225°F (110°C) and line two baking pans with parchment paper.
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Add egg whites, cream of tartar, and salt to the bowl of a stand mixer. Whip on medium-high speed until the mixture is thick and foamy.
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Gradually add the sugar, a tablespoon at a time, then increase to high speed. Whip until stiff, glossy peaks form. Stir in the vanilla.
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Transfer the mixture to a piping bag fitted with a round tip (Wilton #12 is great). Pipe ghost shapes onto the prepared pans.
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Bake for 1 hour, then turn off the oven and leave the meringues inside until completely cool to prevent cracks.
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Melt the chocolate in 20-second intervals in the microwave, stirring in between. Dip the bottoms of the meringues in chocolate, then into sprinkles if desired.
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Use remaining chocolate in a piping bag with a small tip (Wilton #2 works well) to draw eyes and a mouth. Let the chocolate set before serving.
Servings and timing
This recipe makes about 40 meringue ghosts. Prep time takes around 20 minutes, baking requires 1 hour, and cooling in the oven takes an additional 20 minutes or so. In total, I set aside about 1 hour and 20 minutes.
Variations
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I sometimes swap the vanilla extract for almond or peppermint for a fun flavor twist.
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For spookier ghosts, I skip the sprinkles and just use chocolate faces.
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If I want them extra festive, I use colored sprinkles to match the theme of my party.
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Dipping just the tops in chocolate instead of the bottoms also makes a unique look.
Storage/Reheating
I keep these ghosts stored in an airtight container at room temperature for up to 5 days. Since they’re delicate, I layer them between sheets of parchment paper. They don’t need reheating, but if they start to lose crispness, I can pop them in the oven at 200°F for about 10 minutes to refresh them.
FAQs
Do I really need cream of tartar?
Yes, cream of tartar stabilizes the egg whites and helps the ghosts hold their shape. If I don’t have it, I use ¼ teaspoon lemon juice or vinegar per egg white.
Can I use regular sugar instead of baker’s sugar?
I can use granulated sugar, but I add it slowly so it dissolves properly. Otherwise, the meringues may turn out grainy.
Are meringues supposed to be chewy or crunchy?
I love that they’re both! They should be crisp on the outside with a slightly chewy center.
Do meringues taste like eggs?
No, they taste sweet and fluffy, similar to marshmallow. The vanilla and sugar mask any egg flavor.
Can I make these ahead of time?
Yes, I often make them a day or two in advance. As long as I store them in an airtight container, they stay fresh and crisp.
Conclusion
I adore these meringue ghosts because they’re festive, light, and always a hit at Halloween gatherings. The decorating process is just as fun as eating them, and I love experimenting with different flavors and designs. Whether I make them for a party or just for fun, these little ghosts always bring smiles—and no one’s afraid to devour them.
