This recipe for meringue ghosts creates tasty and cute treats. In addition to being adorable, these meringue ghosts have a crisp exterior with a light and fluffy interior. An added bonus is the surprise almond and chocolate filling!
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These spooky treats are the perfect addition to Halloween or other spooky-themed events. They add a festive touch to dessert tables and work nicely in gift bags. Or consider placing the ghosts on top of cakes, cupcakes or to garnish a mug of hot chocolate.
Ingredients
You need the following ingredients for the ghost meringue cookies:
- Egg whites: use room temperature egg whites
- Salt, cream of tartar, granulated sugar
- Almonds and chocolate: chopped finely
See recipe card for quantities.
Instructions
Follow the instructions in the recipe card below or check out my video for a visual demonstration:
Variations
Following are a few ideas to adapt the meringue ghosts to different tastes:
- Raspberry - Fill the meringues with raspberry jam - or another fruit jam of your choice.
- Chocolate - Melt 1 cup of chocolate chips and dip the bottom of the ghosts in the chocolate. Place on waxed paper and allow the chocolate to set.
- Nutella - Fill the ghosts with a dollop of chocolate hazelnut spread.
Equipment
You will achieve the best results with a hand-mixer or a stand-mixer. Whipping egg whites into a meringue requires a lot of air to be incorporated, and doing this by hand can be extremely time-consuming and tiring. A mixer can do this job much faster and with less effort.
Storage
Place the meringue ghosts in an airtight container and store at room temperature for up to 5 days.
Top tip
Slowly add the sugar when whipping the egg whites. This will help prevent a grainy texture and add more stability to the cookie. To incorporate sugar into whipped egg whites, add a tablespoon at a time, with the mixer running on medium-high speed. Once all the sugar is added, continue whipping until you achieve stiff, glossy peaks.
Related
Need more Halloween inspired goodies? Try these:
📋 Recipe
Meringue Ghosts Recipe
Equipment
- 1 Electric mixer stand- or hand mixer
- 1 Pastry bag fitted with a ¼-inch round piping tip
- 1 Cookie Sheet Pan lined with parchment paper or a silicone baking mat
Ingredients
- 4 Large egg whites room temperature
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- ¾ Cup granulated sugar
- 2 Tablespoons almonds, lightly toasted and chopped
- 2 Tablespoons chocolate, chopped
- 36 candy googly eyes
Instructions
- Preheat oven to 200℉ (95℃)
- Line a baking sheet with parchment paper or a silicone mat.
- Combine the chocolate and almonds in a small bowl. Set aside for later.2 Tablespoons chocolate, chopped, 2 Tablespoons almonds, lightly toasted and chopped
- Place egg whites, salt and cream of tarter in a large mixing bowl.4 Large egg whites, ¼ teaspoon salt, ½ teaspoon cream of tartar
- Using the whip attachment, begin mixing on medium speed. Continue mixing until the egg whites become frothy.
- Increase mixer speed to medium high and begin adding sugar slowly (one tablespoon at a time).¾ Cup granulated sugar
- Continue to mix until stiff, glossy peaks form (approximately 3 - 5 minutes). Note: a hand-mixer may take longer to reach stiff peaks. Stiff, glossy egg white peaks stand tall without collapsing and have a shiny, smooth appearance
- Place meringue in a pastry bag fitted with a ¼" round piping tip. Alternatively, cut a small hole in the piping bag.
- Pipe a 1 ½" disc of meringue onto the prepared baking sheet. Pipe an outer circle on top of the disc to form a small well.
- Spoon ½ teaspoon of the almond/chocolate mixture into the well.
- Pipe an extra swirl of meringue on top of the well, making sure it forms a pointed peak and completely seals in the almond and chocolate filling.
- Place two googly candy eyes on each ghost.36 candy googly eyes
- Bake in preheated oven for 1 ½ hours (note: the ghosts should feel dry to the touch).
- Turn off the oven. Leave ghosts in the oven for an additional hour. This allows the ghosts to continue to dry.
- Remove ghosts from the oven and place on a serving platter. Alternatively, place in an airtight container and store for up to 3 days at room temperature.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Debbie says
These meringue ghosts are absolutely adorable! The perfect treat for Halloween. I love you included delicious variations like Nutella!
Dannii says
These were so easy to make and my kids loved them. Super cute.
Kathleen says
These are so fun and festive, and I really love the chocolate almond filling. it's a perfect surprise when biting into the meringue.