Description
These delightful Meringue Ghosts are a fun and spooky treat perfect for Halloween or any festive occasion. Light, crisp, and sweet, they’re made with just egg whites and sugar, piped into cute ghost shapes, baked until perfectly dry, and finished with expressive faces drawn using a food coloring pen.
Ingredients
Scale
Ingredients
- 2 Egg Whites
- ½ Cup Caster Sugar
- Food Coloring Pen (black)
Instructions
- Preheat and Prepare: Preheat the oven to 200°F (93°C) and line a large baking sheet with non-stick parchment paper to prevent sticking.
- Beat Egg Whites: Beat the egg whites on medium speed until they form soft peaks, creating a light and airy base for the meringue.
- Add Sugar Gradually: Slowly whisk in the caster sugar a spoonful at a time, continuing to whisk until the egg whites become stiff and glossy.
- Fill Piping Bag: Spoon the firm meringue mixture into a piping bag fitted with a round tip for easy shaping.
- Pipe Ghosts: Pipe ghost shapes onto the prepared baking sheet, spacing them evenly.
- Bake: Bake for about 1 hour or until the meringues are crisp and lift easily from the parchment paper.
- Dry in Oven: Turn off the oven and leave the meringues inside for several hours to firm up and dry completely.
- Decorate: Once cooled, draw eyes and a mouth on each ghost using a black food coloring pen to give them character.
Notes
- Ensure no yolk is mixed with the egg whites as it will prevent proper whipping.
- Use room temperature egg whites for best volume.
- Keep the oven door slightly ajar during the drying stage if possible to help moisture escape.
- Meringues can be stored in an airtight container for up to a week.
- Use a clean piping tip and bag to ensure neat ghost shapes.
